Roasted Fennel Soup
Roasted Fennel Soup
Servings 4 people
Ingredients
- 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
Instructions
- 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
Notes
Nancy Ferraris, Holistic Chef
