Roasted Fennel and Broccoli Soup
By: Wanda Baker
Published: Monday, October 21, 2013 - 7:37am

Ingredients




½ onion, chopped
1 bulb fennel, cut of top part and chop bottom
2 garlic cloves, minced
3 cups broccoli, including stems, chopped
¼ tsp dried basil
¼ tsp dried thyme
¼ tsp coriander
salt and pepper
3 cups chicken stock
⅓ cup evaporated milk
pinch of nutmeg
1 tsp lemon or lime juice, fresh squeezed
olive oil
¼ cup fresh parsley, chopped

Preparation

1 Preheat oven to 350. 2 In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper. Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes. Remove from oven, set aside. 3 While fennel is roasting, get a medium sized pot heating on the stove. Add a swish of olive oil and toss in your onions. Cook until they start to soften. 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. 4 Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft. Pour in evaporated milk and bring to a light boil. Remove pot from heat. Add your lemon or lime juice and taste for seasoning. Add more salt and pepper if needed. 5 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. 6 Serve with a sprinkle of fresh parsley and drizzle of olive oil.

About

A hearty fall soup full of flavour. Roasted fennel and fresh broccoli is the perfect pairing for this delicious soup.