Roasted Fennel and Parsnip Soup

Serves 6
Prep time: 20 minutes
Cooking time: 60 minutes

Ingredients

2 fennel bulbs with fronds, chopped into 1” pieces (reserve fronds)

2 Tablespoons coconut oil, melted, divided

1 teaspoon sea salt, divided

2 pounds parsnips, peeled and chopped into ½” pieces

1 head garlic

7 cups broth (chicken, beef or vegetable)

1 cup water 

Citrus Dressing

2 Tablespoons California extra-virgin olive oil

2 Tablespoons fresh lemon juice

Directions

1. Preheat oven to 400 degrees.

2. On a rimmed baking sheet, toss together the fennel, 1 Tablespoon coconut oil and ¼ teaspoon salt.

3. On a 2nd rimmed baking sheet, toss together the remaining coconut oil, salt, parsnips and the whole head of garlic.

4. Place the baking sheets in the oven and roast the vegetables for 35-40 minutes, stirring halfway through cooking, until the fennel and parsnips are golden brown.  Once the garlic has cooled, squeeze the roasted cloves out of their skin.

5. In a large stockpot, bring the broth, water, roasted vegetables and garlic cloves to a boil over medium heat.  Let simmer, covered, for 15 minutes.

6. Using an immersion blender, puree the contents until smooth.  You can also transfer the contents to a high powered blender to puree.

7. Prepare the dressing by whisking together the olive oil and lemon juice in a small bowl.  Ladle the soup into individual serving bowls and drizzle the citrus dressing over the soup.  Top with orange zest and chopped fennel fronds.

Make it your own

Season parsnips with cinnamon, nutmeg and or allspice

Top with feta cheese