Roasted Fennel, Carrot, Sweet Potato and Garlic Soup
Recipe by Dragon
Nothing is better on a cold day then a hot bowl of soup. Its also a great way to get your vegetables. This soup is a delicious and healthy keeper. The combination of roasted fennel, carrots and sweet potatoes is sweet but still savoury because of the addition of the roasted garlic. This is the kind of soup that gets better the longer you leave it so make a big batch and keep it in the refrigerator for up to a week. Enjoy!
Serves 6
Ingredients:
1 small bulb, quartered
2 large carrots, peeled and cut into large chunks
1 sweet potato, peeled and cut into large chunks
1 whole bulb of garlic, top 1/4 cut off
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
3 tablespoons olive oil, divided
Salt and pepper
bay leaf (remove before blending)
onion
1 celery stalk
4 cups chicken broth
2 cups water
2 tablespoons honey
1/2 cup cream
1 tablespoon lemon juice
Directions:
1. Preheat the oven to 375 F. In a large roasting pan, combine fennel, carrots, sweet potato, garlic and herbs. Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat. Season with salt and pepper. Roast the vegetables and garlic for 30 minutes. Squeeze the garlic out of the casings and reserve.
2. In a large pan over medium high heat, add remaining olive oil and allow it to heat up. Add the onions and celery and reduce the heat to medium. Saute for 5 minutes or until the vegetables are softened. Add the roasted vegetables, roasted garlic, bay leaf, broth and water. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer for 30 minutes. Remove the bay leaf.
3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and add honey, cream and lemon juice. Season to taste with salt and pepper. Serve hot.
Recipe by Dragon
Nothing is better on a cold day then a hot bowl of soup. Its also a great way to get your vegetables. This soup is a delicious and healthy keeper. The combination of roasted fennel, carrots and sweet potatoes is sweet but still savoury because of the addition of the roasted garlic. This is the kind of soup that gets better the longer you leave it so make a big batch and keep it in the refrigerator for up to a week. Enjoy!
Serves 6
Ingredients:
1 small bulb, quartered
2 large carrots, peeled and cut into large chunks
1 sweet potato, peeled and cut into large chunks
1 whole bulb of garlic, top 1/4 cut off
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
3 tablespoons olive oil, divided
Salt and pepper
bay leaf (remove before blending)
onion
1 celery stalk
4 cups chicken broth
2 cups water
2 tablespoons honey
1/2 cup cream
1 tablespoon lemon juice
Directions:
1. Preheat the oven to 375 F. In a large roasting pan, combine fennel, carrots, sweet potato, garlic and herbs. Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat. Season with salt and pepper. Roast the vegetables and garlic for 30 minutes. Squeeze the garlic out of the casings and reserve.
2. In a large pan over medium high heat, add remaining olive oil and allow it to heat up. Add the onions and celery and reduce the heat to medium. Saute for 5 minutes or until the vegetables are softened. Add the roasted vegetables, roasted garlic, bay leaf, broth and water. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer for 30 minutes. Remove the bay leaf.
3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and add honey, cream and lemon juice. Season to taste with salt and pepper. Serve hot.
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