{ Roasted Fennel, Carrot & Parsnip Soup }

I am obsessed with this method of soup making lately: roast all veggies,  add to broth, blend and season. So easy and so good! Here is a recipe for a quick and easy VEGAN roasted fennel, carrot and parsnip soup!

{ ingredients }

  • Drizzle of olive oil
  • 1 onion, peeled and quartered
  • 2 fennel bulb, chopped (use only the bulb, remove the stems and save the fronds for garnish)
  • 4 medium red potatos, peeled and cubed
  • 3 carrots, peeled and chopped
  • 3 parnsips, peeled and chopped
  • 6 cups of vegetable broth (homemade OR store bought organic low-sodium)
  • Salt & pepper to taste

{ directions }

  1. Preheat oven to 400 degrees F. Place carrots,  parsnips, potatoes, onion and fennel on baking sheet. Drizzle with oil and salt and pepper. Roast for 30 minutes, or until fragrant and starting to brown.
  2. After 30 minutes, removed baking sheet from the oven and use a spatula to scoop all vegetables into the large pot. Pour the vegetable broth over mixture and stir. Bring pot to a boil and then simmer for an additional 5 minutes.
  3. Blend with an immersion blender until smooth. Add salt and pepper to taste (I added a bit of salt and PLENTY of pepper).
  4. Serve in bowls garnished with fennel fronds and and a parsnip chip (if you want to be fancy).
  5. Yum! Enjoy!

TIPS:
If soup is too thick, add a bit more broth. If soup is too thin, add some arrowroot powder

You could make a roasted veggie soup with any veggies you would like. Just roast, add to a pot and fill with broth. The broth should be about an inch above the veggies in the pot.

Makes about 6-8 servings. 201 calories per bowl.

{ Keep Cooking in Love & Light! }
 

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