Fennel is one of my favorite comfort foods. I love fennel teas, fennel dressings, soups, etc. I really love roasted vegetable soups. Roasting adds just a little more flavor and texture to vegetables that you can’t get from a simple boil. I roasted the fennel and onions together for optimum flavor. I liked this soup pureed but you could also simply chop the roasted vegetables and put with broth if desired. Makes about 4 servings
2-3 large whole fennel – tops removed and chopped (a little of the stalk is fine)
1 large onion, sliced
2 Tbsp coconut oil, melted
2 garlic cloves, minced
1 tsp sea alt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
3-4 cups chicken or beef stock
- Line a baking sheet with foil. Place fennel and onion on foil and drizzle with coconut oil. Sprinkle with garlic, salt, pepper, thyme and oregano.
- Bake at 375 for about 30-40 minutes or until vegetables are soft and slightly browned. Remove from oven.
- Place broth and roasted vegetables in a large saucepan over low-medium heat until broth is warmed.
- To puree: blend using an immersion blender or place in a large blender until smooth.