Roasted Fennel and Broccoli Soup

I love soups. Smelling up the house while they cook. I’m trying to get my kids to eat more soup. Wish me luck? They tend to enjoy raw vegetables over cooked. But one must not give up. I had someone come to the door while this soup was simmering on the stove and they were drooling over the smells wafting through the air.

I haven’t made many pureed soups and honestly the family was not too sure about the texture of this soup. But I loved it and I am going to start making more pureed soups to put into rotation. So easy and so healthy.

More often then not my inspiration these days comes from something I’ve heard, seen, or what’s in my pantry/fridge. I’ve had a fennel bulb taking up space for two weeks with the intention of making a salad. Decided today was the day of the fennel bulb. And it wasn’t going to be salad. Looked in the fridge again and broccoli pops out. Thinking a fennel and broccoli soup might work. I used to Google my ideas to see if they’d been done before and I finally clued in to the fact that was a bad idea. Who cares if it’s been done before, at this moment in time it’s my idea inspired by the vegetables staring back at me from the fridge. You can totally make this vegetarian by using vegetable stock or water instead of chicken stock. And you can omit the evaporated milk for a Vegan soup. I just so happen to have some leftover from pumpkin pies so it tossed it in.

Substitute almond or coconut milk (unsweetened) if you are making this while doing the Wild Rose Herbal D-Tox.

Roasted Fennel and Broccoli Soup

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Course: dinner, lunch, Soup

Servings: 4

Author: Wanda Baker

Ingredients

• 1/2 onion chopped
• 1 bulb fennel cut of top part and chop bottom
• 2 garlic cloves minced
• 3 cups broccoli including stems, chopped
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp coriander
• salt and pepper
• 3 cups chicken stock
• 1/3 cup evaporated milk
• pinch of nutmeg
• 1 tsp lemon or lime juice fresh squeezed
• olive oil
• 1/4 cup fresh parsley chopped

Instructions

• Preheat oven to 350.
• 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.
• 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.
• 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.
• 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.
• Serve with a sprinkle of fresh parsley and drizzle of olive oil.