Peas: Just like broccoli, the peas can be fresh or frozen. Cover and cook, stirring occasionally, 15-20 minutes or until vegetables are tender. Add the broccoli and fennel and stir to coat in the oil. Meanwhile in a large sauce-pot over medium-low heat, add the remaining tablespoon of olive oil and minced garlic and sweat for 3 minutes. Philly Food Works would fill up my pot with delicious options for sure! (for dukkah topping). Heat olive oil in a large saucepan or soup pot. (ribs removed), Almonds, raw Broccoli and Fennel Soup. Add all veggies except broccoli and cook until soft but not golden, about 6 to 8 minutes. Smooth, wholesome and cozy bowls of soup is what we need this month! Add onion and sweat for 5 minutes more. Stir and cook a few more minutes. Add in garlic and roasted fennel. salt and freshly ground pepper. I have been trolling their instagram site for awhile now and they show some beautiful meals made with their products, would love to try them out! Two of my most fav veggies combined. Directions. Add onion and sweat for 5 minutes more. Hooray! 3 cups broccoli florets. Heat oil or butter in a large saucepan over medium heat. Sherrie, you inspire me everyday to eat healthier and live better, and this would further the mission to live well. Add … Place the soup in a blender with the pear and process until smooth and creamy. Serve with a drizzle of olive oil Add the stock and bring to the boil. Flat leaf parsley can be substituted in for celery leaves. May 14, 2019 - Roasted Broccoli and Fennel Soup is a quick and easy soup that has good flavor and gets ready in 30 minutes. (just the leaves; or parsley; for dukkah topping), Sea salt, fine Add the fennel and salt and cook until caramelized. If I were selected to receive a trial from Philly FoodWorks, I would incorporate even fresher, seasonal vegetables than I currently use (from Giant, Trader Joe’s, or Whole Foods). 2.5 cups organic bone broth or stock (use veggie stock if vegan) 1 head broccoli. Cut the stem into thick slices. I am gluten-free and mostly grain free and would love to win a beautiful box of local produce from Philly FoodWorks. Then add the fennel seeds, kale, almonds, broth, lemon juice and kale, and generously season with salt and pepper. I remembered eagerly awaiting the arrival of Bon Appétit, Gourmet and … Broth: I prefer to use vegetable broth to keep the recipe vegan, but you can also make it with chicken broth. … In a large saucepot over medium-low heat, add minced garlic and sweat for 3 minutes. Add broccoli florets and stems. Now that it’s harvest season, I’m ready to give you all the vegetable recipes I got. It just looks so elegant and fresh. Peel the broccoli stem. This soup looks lovely, I’ve never thought to combine broccoli and fennel but I’m sure they’d be delicious! Simmer mixture for 5 minutes, remove from heat and blend until smooth. Serves 6. If you want to spice it up, add some chilli flakes! Broccoli Fennel Soup. (medium; chopped), Curly kale Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. The people behind this mission are my heroes and when I leave Philadelphia this will be on the very top of my ‘things I will greatly miss’ list. Related. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1002190 Other greens like spinach and collards will work in place of the baby kale. This Soup is so easy and so full of flavor even if you are not a big broccoli fan. Winners will be notified via email with directions on how to claim their prize. Serve the soup warm with the dukkah on top. Bring to a boil. Posted on September 25, 2012 by Kerry Wennersten. (raw; for dukkah topping), Celery Simmer mixture for 5 minutes, remove from heat and blend until smooth. This guide shows you How To Cook Broccoli Soup Watch other related films here: http://www.videojug.com Subscribe! Check for salt and add any, if required. If you want it low-carb, leave out the potatoes. Yay! Sauté for 1 minute more. Creamy Broccoli Fennel Soup with Meyer Lemon. A delicious, healthy, broccoli soup alternative. Full of nutrients and a creamy texture that offers that cream soup feeling without the heaviness of dairy. Stir and let cook on medium low for a few minutes. Add the broccoli, leeks, fennel, and water. Your email address will not be published. Peel broccoli stems and chop, discarding any woody pieces. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes. {4} produce items (for dukkah topping), Black pepper And I have to try this soup now! 1/2 fennel bulb, cored and chopped. I would love to win a box from Philly FoodQorks, because I love being inspired to cook by incredible food! In the meantime enjoy this broccoli fennel soup loves. Slowly steam-saute the vegetables over low heat, stirring until they begin to soften, about 20 minutes. Set aside until completely cool. This post is in partnership with Philly FoodWorks; all opinions are my own. Ok, a lot of times. Recipe Rating Add the vegetable stock and bring to a boil. 1 sprig thyme. Thanks Sherrie and PFW. Thank you for this recipe! Required fields are marked *. It would definitely be a delicious treat. Garnish with fennel leaves, drizzle the remaining olive oil and sprinkle the parmesan cheese on top. 2 small yukon gold or red potatoes, diced (skin on) 3 cups broth or water. An easy delicious recipe for Broccoli Fennel Soup! I’ve been eating a lot of soup lately and I think this will be next on my list of soups to make. On the table within 30 minutes. (There should be about 3 cups of broccoli altogether.) Sauté onion, garlic, and ground fennel seed in coconut oil or ghee in a stockpot. Oh this looks so wonderful! black pepper 2 cups vegetable broth. Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tbsp olive oil and roast for 20 minutes, flipping broccoli and fennel halfway. When onions are translucent, add broccoli stems and most of florets, reserving a handful of the smallest ones. {1} free trial Makes it perfect for weeknight! If you want to make this without the cashews, use less water {2 cups instead of 3}. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Then add in the kale, cashews, water, lemon juice and kale, and generously season with salt and pepper. Add onion and sweat for 5 minutes more. (to taste), Black pepper I’m surprised how creamy the soup is despite not using any dairy. {1} surprise item {loaf of bread, pickles and/or seasonal jam}. I don’t live in Philly anymore, but I just had to pop over to tell you how lovely this soup looks. Like this little creamy, vegan, broccoli fennel soup topped with crunchy sunflower seed and celery leaf dukkah. That soup is beautiful! Your photos are simply stunning and all this talk of Philly Foodworks is making me sad I didn’t know about it while I lived there! And three lovely winners will be chosen at random on Sunday, November 16th at 11pm ET. Pulse sunflower seeds in a food processor until roughly chopped. Meanwhile in a large saucepot over medium-low heat, add the remaining tablespoon of olive oil and minced garlic and sweat for 3 minutes. I need some new inspiration for fall veggie cooking. Ladle the hot soup in the bowls. Then add the fennel seeds, kale, almonds, broth, lemon juice and kale, and generously season with salt and pepper. Broccoli, Fennel & Lemon Soup. This might be the soup that makes me like cooked broccoli. 1 garlic clove, minced. handful chopped parsley. I was recently reunited with some of my old cookbooks and magazine binders that I created over 20 years ago (long before Pinterest, blogs or the Internet). Serve the soup warm with the dukkah on top and a drizzle of olive oil. 2 tsp. Drop me a comment below letting me know why you’d love to win a free box of Philly FoodWorks goods. Soup is a pure comfort food, especially when it’s made with nutrient-dense ingredients. Heat the oil over medium heat in a large pot. Simmer for 20-25 minutes until the vegetables are tender. Ingredients. Separate the broccoli tops into small florets. As Philly FoodWorks preps for their winter CSA season, I’m helping them get the word out by giving away three (1) week trials. No catches, no gimmicks; seriously I’m just giving away free food. This Roasted Broccoli and Fennel Soup is super easy to make and roasting the veggies just makes the soup tastier. In a large saucepot over medium-low heat, add the remaining tbsp of olive oil and minced garlic and sweat for 3 minutes. Try This Roasted Broccoli and Fennel Soup With Celery Dukkah | Dining | laduenews.com Facebook Once the broccoli and fennel are roasted and the potatoes are softened, put everything in a blender and blend until smooth. ½ bunch black kale (a.k.a Tuscan kale) 1 tbsp organic grass-fed ghee (use coconut oil if vegan) 3 stalks celery. Loving the color. Sprinkle with salt and roast until … Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes. (to taste), Almonds, raw This video is unavailable. Makes it perfect for weeknight! Preheat oven to 425 degrees and line a sheet tray with nonstick foil. Simmer mixture for 5 minutes, remove from heat and blend until smooth. Your email address will not be published. Extra virgin olive oil Serve it with wholesome bread or fritters, suitable for your diet. Thinly slice the fennel and toss with olive oil and lay in an even layer on the sheet tray. Add in garlic and roasted fennel. Add the garlic and fry for one minute. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes. Stir and let cook on medium low for a few minutes. When broccoli and fennel are done roasting, add them to the saucepan and stir. Your recipes are always creative and delicious. Smooth, creamy, vegan and gluten-free roasted broccoli fennel soup topped with dukkah. A thick and creamy Autumnal Celeriac Soup with broccoli, fennel, garlic and leek. So I talk about my CSA, Philly FoodWorks – a lot. I was so afraid to try making soups until I took your program! Then add the celery leaves, salt and pepper and stir. I think I’ve mentioned before that I am a big fan of soup. It makes me really happy to have some kind of homemade soup on hand at all times. Contest is open to anyone living in the Philadelphia area. Meanwhile in a large saucepot over medium-low heat, add the remaining tablespoon of olive oil and minced garlic and sweat for 3 minutes. Sometimes I just need a good soup. (soaked), Sea salt Reduce heat to a simmer. Fall is the time to start trying every soup recipe I can get my hands on. I moved from Nashville to Philly about a year ago and haven’t found a CSA that I love yet. I would love to win a trial box from Philly Food Works! Such a great giveaway! Fennel: If you can’t find fennel or it’s out of season, you can swap it in for celery. I would love a box! This broccoli soup is so beautiful and and I love the combo of broccoli and lemon together. Serve the soup warm with the dukkah on top and a drizzle of olive oil. I am new to Philadelphia and love to support local farmers and business. For the past six months I have been working with Philly FoodWorks to spread their good word, their honest mission and bring you weekly plant-based recipes using their beautiful, locally sourced, organic produce. I made this and it’s delicious! In the past month and a half, I have been able to incorporate fresh veggies into my diet at every meal. Broccoli and Fennel Soup | Easy Read Recipes by Leanne Foreman ½ bulb fennel. I still have never had fennel before and I think I really need to change that. When broccoli and fennel are done roasting, add them to the saucepan and stir. Add onion and sweat for 5 minutes more. Add the broccoli and stir until beginning to soften and bright green. Yum, would love to do this! They offer great sweetness to the soup recipe that complements the cruciferous broccoli. Stir and cook a few more minutes. Top it with some croutons, shaved parmesan cheese, a little drizzle of olive oil and dig in. Finish it off with a squeeze of lemon juice and a dollop or two of coconut yoghurt. This lovely fennel and broccoli soup is vegan and gluten-free and so ideal for most diets. Pomegranate Brownies with Cacao Nibs + Sea Salt », CREAMY CARROT GINGER SOUP WITH BLACK PEPPER. It’s uncomplicated for the novice cook and for sensitive bellies. lemon fennel salt 1/2 tsp. (divided), Sweet onion Zest 1 lemon. Jan 9, 2018 - Roasted Broccoli and Fennel Soup is a quick and easy soup that has good flavor and gets ready in 30 minutes. This recipe can be made ahead of time and kept in an airtight container in the refrigerator for up to 3 days. In a sauté pan over medium heat, toast the seeds until browned. Melt the butter in a large saucepan. Broccoli and fennel sound like a lovely combination. https://www.jamieoliver.com/recipes/vegetables-recipes/roast-carrot- I would love to win this generous free box of Philly FoodWorks goods! Add onion and sweat for 5 minutes more. I’ll have to make this ASAP. Broccoli, Fennel and Kale Soup September 24, 2015 Scroll to recipe. Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes. Add leek, fennel bulb, and garlic. Add broth, spices, salt, and pepper to taste. olive oil 1 bulb fennel, trimmed and sliced 4 cups chopped broccoli 1 tsp. A light and refreshing soup perfect for any meal. Preheat the oven to 400°F, and line a baking sheet with parchment paper. When broccoli and fennel are done roasting, add them to the saucepan and stir.
2020 broccoli and fennel soup