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Fennel Carrot & Parsnip Soup


  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
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Ingredients

  • 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

  1. 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. Saut̩ until onions are translucent, about 5 Р7 minutes, stirring occasionally.
  2. 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.
  3. 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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