Roasted Broccoli and Fennel Soup
This broccoli and fennel soup doesn’t have the most gorgeous shade and may look plain. But it has robust flavor from roasting the broccoli and fennels with a lot of garlic. While the veggie was getting roasted, I boiled some potatoes with onion. Blending it all together made the soup creamy without adding any cream to it. Of course, you could add cream, milk or cheese, if you wish. It’s just one of those soups that is so good whole year round but on cold days like today, it feels extra special.
Ingredients for the soup:
broccoli florets fennel bulbgarlic clovesolive oilsaltfreshly cracked pepper butterwhite oniondiced potatovegetable/chicken stock dried thymeGrated parmesan cheese
While I took the step of roasting the vegetables seperately and boiled the potatoes with onion seperately, you can roast everything and just blend it too. Fennel and broccoli goes amazing together and in this soup the flavor comes through boldly because of roasting. The fennel gets sweeter and I munched a few right from the hot pan out of the oven.
MORE SOUPS TO TRY
I cannot promise that kids will love this soup. Avyan loves broccoli but he was not too thrilled seeing the soup. He mostly ate bread after dunking it in the soup. I didn’t mind as long as some food is going in his tummy. At the end, he did announce that he didn’t like the soup much, even though he did finish it. My sweet boy and a tough critic!
