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Roasted Fennel Soup
Course
Soups
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