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Roasted Asparagus and Fennel Soup

FennelSoup

When we got our Vitamix; it really upped our “soup game.” Green vegetables with our favorite allium (e.g. onions) became the “go to” dish this winter to warm the soul. You can get fancy and through some bacon, fennel fronds and goat cheese on top or just keep it simple and enjoy how this creamy soup comes together. Remember adjust the liquid to get your desired consistency.

From our kitchen to yours, Bennett

Ingredients

2 bunches asparagus, chopped in 2-inch pieces
1 fennel bulb, chopped in 1-inch pieces
2 yellow onion, chopped in 1-inch pieces
3 tablespoons olive oil
2 cup broth or stock
1 tablespoon fresh lemon juice
2 teaspoons salt
Freshly ground pepper
Chopped fennel fronds for garnish
Chopped bacon for garnish (optional)
Crumbled goat cheese for garnish (optional)

Directions

Preheat oven to 425 degrees
In a roasting pan, combine asparagus, fennel, onion and olive oil
Sprinkle a healthy amount of salt
Roast about 1 hour or until vegetables are browned and cooked through
Remove from the oven and set aside
In a high-speed blender (e.g. Vitamix), combine roasted vegetables, broth, lemon juice, salt and freshly ground pepper to taste
Blend until velvety smooth
Reheat in a saucepan before serving
Garnish with fennel fronds
Add bacon and crumbled goat cheese (primal)

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