ROASTED CARROT AND FENNEL SOUP
Roasted Carrot and Fennel Soup
Provided by The Rachael Ray Staff
Number Of Ingredients 27
Steps:
- Preheat oven to 400°F
- Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper
- Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven
- Add garlic in skins and turn vegetables; roast about 20 minutes more
- Remove and cool to room temp
- Peel garlic and add the roasted veggies to a food processor or high-powered blender in batches, puréeing with stock
- Add to a soup pot and heat through, use water to thin if soup is too thick
- Stir in honey
- For the topping, pulse bread into coarse crumbs in food processor
- Heat oil, a turn of the pan, in a medium skillet over medium heat and melt butter into oil
- When it foams, add fennel seed and red chili flakes, and swirl a minute
- Add breadcrumbs and toast until golden, seasoning with salt and pepper to taste
- Add cheese and stir a minute or two more
- Serve soup in shallow bowls topped with a dollop of Mascarpone or crème fraîche to stir in, some of the chopped fronds and some fennel-chili crumbs
ROAST CARROT & FENNEL SOUP
A sweet and aromatic soup with super-easy flatbreads for dunking.
Provided by Alice Hart
Categories Healthy lunchbox Jamie Magazine Vegetables Dinner Party Gorgeous Winter Soups Bread Healthy meals
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
- Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
- Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
- To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
- Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
- Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
- Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
- Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.
Nutrition Facts : Calories 477 calories, Fat 17.8 g fat, SaturatedFat 4.8 g saturated fat, Protein 14.1 g protein, Carbohydrate 69.3 g carbohydrate, Sugar 20.6 g sugar, Sodium 0.3 g salt, Fiber 10.5 g fibre
THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
FENNEL, GARLIC AND POTATO SOUP
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
- Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.
CARROT FENNEL SOUP
Provided by Ruth Cousineau
Categories Soup/Stew Blender Appetizer Quick & Easy Dinner Fennel Carrot Fall Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
ROASTED FENNEL & POTATO SOUP
This roasted fennel and potato soup is so easy to make! Puree your soup until velvety smooth or leave a little chunky if you prefer.
Provided by Julie | The Simple Veganista
Categories Soup
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 - 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
- In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
- Bring the pot to the stove and heat soup over medium low until warmed through.
- Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
- Serves 4 - 6.
Nutrition Facts : Calories 290 calories, Sugar 6.1 g, Sodium 147 mg, Fat 8.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 7.5 g, Protein 6.7 g, Cholesterol 0 mg
ROASTED-POTATO FENNEL SOUP
From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.
Provided by Annabel31
Categories Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
- Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
- Add the roasted potatoes (including scrapings from the pan) and the stock.
- Cover and bring to a boil.
- Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
- Add the heavy cream and allow the soup to cook slightly.
- Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
- Taste for salt and pepper.
- Reheat and serve hot.
Nutrition Facts : Calories 428.1, Fat 20.8, SaturatedFat 7.6, Cholesterol 41.2, Sodium 1149.8, Carbohydrate 49.3, Fiber 5.2, Sugar 9.1, Protein 12.3
FENNEL CARROT SOUP
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED TOMATO AND FENNEL SOUP
So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
- In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
- Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
- Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
- Cut fennel in half lengthwise.
- Trim out and discard core; cut fennel into 1/2 inch cubes.
- In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
- Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
- Pour into bowl.
- Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes and stock; bring to boil.
- Reduce heat and simmer for 15 minutes.
- Transfer tomato mixture to blender or food processor; puree until smooth.
- Return to pan.
- Stir in cooked fennel, basil and remaining salt and pepper.
- (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
- In bowl, whisk vinegar with remaining oil.
- Ladle soup into bowls; garnish with drizzle of vinegar mixture.
- Arrange reserved fronds over top.
ROASTED-POTATO FENNEL SOUP
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
- Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.
ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Provided by Linda Shiue, MD
Categories Soup/Stew Cashew Carrot Fennel Olive Oil Pepper Onion Ginger Mushroom Vinegar Dinner Lunch Side Dairy Free Vegan Vegetarian Roast miso Crohn's & Colitis Crohn's
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
- Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
- Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
- Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
- Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
- Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
- Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.
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QUICK FRESH VEGETARIAN ROASTED TOMATO FENNEL SOUP
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Servings 4-8Total Time 1 hr 40 minsCategory Lunch
- Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender.
- Add the remaining tablespoon of oil to the pot, and add in the garlic. Stir for 30 seconds, then add the tomato paste. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. Bring to a boil, then cover, and reduce the heat to a simmer. Simmer for 25-30 minutes. Add the balsamic and maple, and season with salt and pepper, to taste.
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From bhg.com
4.5/5 (7)Calories 77 per servingTotal Time 50 mins
- Preheat oven to 375 degrees F. Trim away tough stalks and bottom stem from fennel bulb; reserve leafy tops. Cut the bulb and tender stalks into 1/2-inch-thick slices.
- Arrange fennel and onion in a 13x9x2-inch baking pan. Drizzle with olive oil and sprinkle with salt. Roast in the preheated oven for 25 minutes or until the vegetables are just tender but not brown.
- Transfer roasted fennel and onion to a large saucepan. Add potato and broth; bring to boiling. Reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Cool slightly.
- Place one-third of fennel mixture in a blender container or food processor bowl. Blend or process until smooth. Repeat with remaining fennel mixture. Return all mixture to saucepan. Stir in half-and-half or evaporated milk, cumin, and grapefruit juice. Heat through. Season to taste with white pepper.
ROASTED FENNEL AND CAULIFLOWER SOUP - WHAT SHOULD I MAKE ...
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4.3/5 (24)Total Time 1 hrCategory SoupCalories 191 per serving
- Thinly slice the fennel and toss with olive oil and lay in an even layer on the sheet tray. Sprinkle with salt and roast until golden, about 20 mins. (Add one or two cauliflower florets to roast with the fennel for garnish if desired.)
- While the fennel roasts, start the soup. Melt the butter in a medium pot or dutch oven set over medium heat.
- Add the onion and sauté until golden, about 5 mins. Add the garlic and saute for an additional 2-3 mins.
FRESH FENNEL SOUP RECIPE - JOANNE WEIR | FOOD & WINE
From foodandwine.com
Servings 4
- Melt the butter in a large saucepan. Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Add the pieces of fennel bulb, potato and stock and bring to a boil; simmer until the fennel is tender, about 15 minutes.
- Working in batches, puree the soup in a blender or food processor. Strain the soup into a clean saucepan, stir in the cream and season with salt and pepper. Serve the soup in bowls, sprinkled with the chopped fennel tops.
SIMPLE FENNEL SOUP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (1)Total Time 29 minsCategory LunchCalories 90 per serving
- To prepare the fennel start by rinsing the bulbs thoroughly. Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous). You don't need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts. Slice each part across quite thinly (into approx. 5mm strips).
- In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted.
- Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.
- Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).
7 BEST FENNEL SOUPS | FOOD & WINE
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Estimated Reading Time 1 min
- Fennel Avgolemono. Tender, lightly caramelized fennel stars in this velvety soup.
- Zucchini-and-Fennel-Soup. This refreshing soup gets delicious tang thanks to a swirl of crème fraîche.
- Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil. Citrus oil is used two ways in this tasty soup: for sautéing the fennel and as a garnish.
- Fresh Pea Soup with Ham. Fennel adds vibrant flavor to this excellent take on split pea soup.
- Strawberry, Tomato and Fennel Gazpacho. This healthy, vegetarian soup is perfect for a warm spring day.
- Chilled Sour Cherry Soup with Fennel & Sour Cream. "Fennel might be my favorite vegetable," says chef Nicolaus Balla, who blends it into his supersavory version of the traditional Hungarian soup.
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From cottercrunch.com
Reviews 14Calories 169 per servingCategory Dinner
- Toss cauliflower and fennel is 2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.
- Roast for 20-25 minutes, turning over veggies halfway. Remove from oven and carefully place all ingredients into a blender. If you don’t have a blender, set aside and see notes.
RED PEPPER TOMATO SOUP WITH FENNEL - GIRL HEART FOOD
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Ratings 29Category Lunch, Main CourseServings 6Estimated Reading Time 7 mins
- Add bell peppers to a parchment paper-lined baking sheet. Bake 40 to 50 minutes, turning halfway.
- Carefully remove peppers from the oven, place in a heat-safe bowl, cover with plastic food wrap and let sit for about 10 to 15 minutes until cool enough to handle.
- Once peppers are cool enough to handle, remove stems, outer charred layer (I don't mind if some charred pieces are left on) and bulk of inner seeds (few stray ones left are fine). Reserve any juices as well. Transfer to a bowl and set aside.
FENNEL AND POTATO SOUP RECIPE - LEITE'S CULINARIA
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5/5 (7)Total Time 50 minsCategory SidesCalories 290 per serving
- In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
- Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
- Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
- Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), puree the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
ROASTED TOMATO, ONION, & FENNEL SOUP | ITALIAN FOOD FOREVER
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From thelastfoodblog.com
Reviews 2Servings 4Cuisine SoupCategory Lunch
- Preheat the oven to 200°C (390°F) fan / 180°( 360°F) conventional oven.Place the sliced carrots on a baking tray, drizzle over 1 tablespoon of olive oil and ¼ teaspoon of sea salt. Roast in the oven for 10 minutes.
- After 10 minutes add the sliced fennel and fresh thyme to the pan, toss gently so that the fennel picks up some oil.Return the tray to the oven and roast for another 10 to 15 minutes.The carrots and fennel should be cooked and tinged around the edges.
- While the carrots and fennel are roasting cook the onion.Heat 1 tablespoon of olive oil in a saucepan.Add the chopped onion and chopped celery along with ¼ teaspoon of sea salt. Cook over medium heat, stirring often until soft, about 15 minutes.Add the garlic then cook for another minute or two.
- Once the carrots and fennel are cooked remove the tray from the oven. Discard the thyme, then transfer the vegetables to the saucepan.Add the stock to the saucepan, season with ¼ teaspoon each of sea salt and freshly ground pepper.Simmer for 10 to 15 minutes then using a handheld blender blend the soup until smooth.Serve immediately with the fennel fronds as a garnish along with croutons and a dollop of vegan yoghurt.
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