{ Roasted Parsnip & Potato Soup with Fennel Seeds }

 

This is a day late for SOUP SATURDAY, but too good not to share. With the cold front returning, I was craving soup and have been wanting to make another fennel soup since this Tomato, Fennel, Chickpea & Bread Soup. I was unable to find fresh fennel for this batch, but the ground fennel and celery seeds added just the right amount of anise and bitterness. That matched with a little sweetness from the parsnips and creaminess of the potatoes, made this one of my new favorite soups! Plus, this is a vegan soup with no butter or cream added, but tastes like a cream based soup!

{ ingredients }

  • 2 Tbs. EVOO (or more if preferred)
  • 1 white onion, peeled and quartered
  • 2 garlic cloves, still in skin
  • 1 shallot, peeled and halved
  • 5-6 parsnips, peeled and sliced into 1-2 inch pieces
  • 4 yellow potatoes, peeled and chopped into 1-2 inch pieces
  • 4 sticks of celery, chopped (save leaves for garnish)
  • 1 bunch of green onions, chopped using the white and part of the green
  • 8 cups of vegetable broth
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • heaping tsp. of celery seed
  • heaping tsp. of ground fennel seed (I actually only had whole and toasted and then ground the whole fennel seeds and celery seeds together with a morter and pestle under ground)
  • Salt & pepper to taste

{ directions }

  1. Preheat oven to 400 degrees F. Place parsnips, potatoes, onion, garlic and shallot on baking sheet. drizzle with EVOO and roast for about 20 minutes, or until fragrant and starting to brown.
  2. While those roast, add celery, green onions, bay leaves, thyme, fennel and celery seeds to a large pot.
  3. After 20 minutes, removed baking sheet from the oven and use a spatula to scoop all vegetables into the large pot. Scoop everything into the post except the garlic. Carefully remove the cloves from the skin and add to the pot.
  4. Pour vegetable broth over mixture and stir. Bring pot to a boil and then simmer for an additional 5 minutes.
  5. Remove bay leaves and blend with an immersion blender until smooth. Add salt and pepper to taste.
  6. Serve in bowls garnished with celery leaves and a sprinkle of celery seed and/or round fennel seed.
  7. Yum! Enjoy!

Makes about 6 servings. This is even better the next day!

{ Keep Cooking in Love & Light! }

20140302-113318.jpg

Advertisements

One thought on “{ Roasted Parsnip & Potato Soup with Fennel Seeds }

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s