Roasted Fennel and Broccoli Soup
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 83.84
- Health score: 45.00
- Weight Watcher points: 5.00
Summary
Roasted Fennel and Broccoli Soup requires around 45 minutes from start to finish. One serving contains 194 calories, 9g of protein, and 10g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.55 per serving. 1 person found this recipe to be flavorful and satisfying. It is perfect for Autumn. It works well as a hor d'oeuvre. This recipe from Foodista requires lime juice, evaporated milk, coriander, and basil. With a spoonacular score of 79%, this dish is solid. Users who liked this recipe also liked Creamy Roasted Fennel and Carrot Soup with Black Garlic Fennel Oil, for Chickpea, Fennel, and Broccoli Rabe Soup, and Roasted Carrot-Fennel Soup.
Ingredients
broccoli3 cups
chicken stock3 cups
coriander0.25 tsp
basil0.25 tsp
thyme0.25 tsp
evaporated milk0.33333334 cup
bulb fennel1
parsley0.25 cup
garlic cloves2
lime juice1 tsp
nutmeg1 pinch
olive oil0.5 cup
onion0.5
salt and pepper4 servings
Instructions
Step 1
Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.
Step 2
Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes.
Step 3
Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.
Step 4
Add a swish of olive oil and toss in your onions. Cook until they start to soften.
Step 5
Add in garlic and roasted fennel. Stir and let cook on medium low for a few minutes. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Stir and cook a few more minutes.
Step 6
Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft.
Step 7
Pour in evaporated milk and bring to a light boil.
Step 8
Remove pot from heat.
Step 9
Add your lemon or lime juice and taste for seasoning.
Step 10
Add more salt and pepper if needed.Using an immersion blender puree soup until no longer chunky. If you do not have an immersion blender, puree in a blender in small batches.
Step 11
Serve with a sprinkle of fresh parsley and drizzle of olive oil.
Categories
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian
Occasions: fall, winter