Roasted Fennel and Broccoli Soup

Name: Roasted Fennel and Broccoli Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cup Broccoli (3 cups broccoli, including stems, chopped); 3 cup Chicken Stock (3 cups chicken stock); ¼ tsp Coriander Seed (¼ tsp coriander); ¼ tsp Dried Basil (¼ tsp dried basil); ¼ tsp Dried Thyme (¼ tsp dried thyme); ⅓ cup Evaporated Milk (1/3 cup evaporated milk); 1 piece Fennel (1 bulb fennel, cut of top part and chop bottom); ¼ cup Parsley (¼ cup fresh parsley, chopped); 2 pieces Garlic (2 garlic cloves, minced); 1 tsp Lemon Juice (1 tsp lemon or lime juice, fresh squeezed); 1 pinch Nutmeg (pinch of nutmeg); ½ cup Olive Oil (1/2 cup olive oil); ½ piece Yellow Onion (½ onion, chopped); 0 pieces Salt and Pepper (salt and pepper)

65 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

1Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.
2Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes.
3Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.
4Add a swish of olive oil and toss in your onions. Cook until they start to soften.
5Add 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.
6Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft.
7Pour in evaporated milk and bring to a light boil.
8Remove pot from heat.
9Add your lemon or lime juice and taste for seasoning.
10Add 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.
11Serve with a sprinkle of fresh parsley and drizzle of olive oil.