why live when you can thrive

Roasted Fennel Soup


4 servings


1 fennel bulb cut in half, cut out hard core & cut into thin slices

1 head cauliflower, cut into florets

1 head of garlic; slice off the top to expose the cut cloves

Extra virgin, cold pressed olive oil

1 medium yellow onion, chopped

4 - 6 cups low sodium veggie broth or water

2 cups raw baby spinach


•   Drizzle 1 teaspoon olive oil over cutends of the garlic; wrap tightly in foil

   Toss fennel & cauliflower with 2 tablespoon olive oil & salt & spread on baking sheets

   Place the vegetables & garlic in a preheated 375 degree oven, roast until tender

   After garlic has cooled squeeze the soft, roasted cloves out of the skin

   Heat 1 tablespoon olive oil in a large pot over a medium-low heat on the stove

   Add chopped onion & a pinch of salt & cook for about 5 minutes until translucent

   Add the roasted fennel, cauliflower & garlic and stir to combine

   Add 5 cups vegetable broth or water, bring to a boil, then simmer for 15 minutes

   Add the spinach, stir to combine & cook just long enough to wilt the spinach

   Puree the soup with a stick blender,add more water if necessary & season to taste


Nancy Ferraris, Holistic Chef