I told you guys this week was all about the fennel. Didn’t I? I hope you’re as excited as I am about fennel. I’m just crazy about fennel. I made the most amazing fennel salad last night with apples and walnuts, but I made this delicious carrot fennel and parsnip soup with the leftover fennel I had from this roast pork recipe. Soup is always the best way to get rid of extra stuff in your fridge. Its what lots of restaurants do (that’s how you get a lot of soups du jour).
This one reminds me of lots of the pureed soups we had in France (they love a good pureed soup there) with mostly vegetables and simple, healthy ingredients. Its a no-fail formula for a great soup. It’s quick and easy. I mean you literally can’t mess this recipe up. Even a cooking newbie would do great with this recipe. You can blend it with a food processor, blender or – my favorite choice for this, but I am sadly lacking one at the moment – an immersion blender. Just blitz it till it’s smooth and you’re done.
Prep Time:
Yield:
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PinIngredients
- 3 tablespoons olive oil
- 4 parsnips, peeled and chopped
- 6 carrots, peeled and chopped
- 1 fennel bulb, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- Salt & pepper
- 3 14.5-ounce cans reduced-sodium chicken broth
- 1 bay leaf
Instructions
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add parsnips, carrots, fennel, onion, celery and garlic. Season liberally with salt & pepper. Sauté until onions are translucent, about 5 – 7 minutes, stirring occasionally.
- Add chicken broth and bay leaf and bring soup to a low boil. Cover and reduce heat to a simmer. Simmer until vegetables have softened, about 15 – 20 minutes.
- Using an immersion blender, puree until smooth (or blend in a food processor or blender, in batches).
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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