Ingredients
- 1 Fennel
- 3 Parsnips chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1 tsp Curry Powder
- 4 cups Vegetable Broth low sodium, divided
- 1 tbsp Fresh Dill chopped
Instructions
- Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
- Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.
Nutrition Facts
Roasted Fennel and Parsnip Soup
Per
242 g
Calories
90
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.5
g
3
%
Carbohydrates
9
g
3
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
1
g
2
%
Sodium
130
mg
6
%
Vitamin A
100
IU
2
%
Vitamin C
8.3
mg
10
%
Calcium
40
mg
4
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
