{ Roasted Sweet Potato & Fennel Soup }

Every year, I chose one word to focus on and meditate on. This year, I chose FLOURISH.

My goal of the year is to flourish & help others around me flourish!

At the beginning of the year, I always refocus on what I need, what will make me feel my best and what will help me perform at my highest. I’ve done a Whole30 before, and I’ve had a couple failed attempts since. As part of my flourishing, thriving, growing 2020, I’m kicking off the new year with another Whole30 to help me consciously move into 2020. Who’s with me?

My Day #1 started with eggs and has browns, follow-up by a hearty salad, and ended with this Roasted Fennel & Sweet Potato Soup. This will definitely be in my #Whole30 weekly rotation.

{ ingredients }

  • Drizzle of olive oil
  • 1 shallot, peeled and quartered
  • 2 cloves of garlic
  • 1 large fennel bulb, chopped (use only the bulb, remove the stems & save the fronds for garnish)
  • 1 large sweet potato, peeled and cubed
  • 3 carrots, peeled & coined
  • 4 cups of vegetable broth (homemade OR store bought organic low-sodium)
  • 2 Tbs Ghee
  • Salt & pepper to taste

{ directions }

  1. Preheat oven to 400 degrees F. Place shallot garlic, carrots, potatoes and fennel on baking sheet. Drizzle with oil and salt and pepper. Roast for 25 minutes, or until fragrant and starting to brown.
  2. 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. Add ghee and bring pot to a boil. 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, toasted pepitas (if you like) and a drizzle of olive oil.
  5. Enjoy!

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

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 4 servings. 196 calories per bowl.

{ Keep Cooking in Love & Light! }

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