Roasted Parsnip and Carrot Soup with Fennel Oil
Serves
6
Total Time
1hrs
Calories
343
There is nothing that can go wrong when you roast veggies before putting them into soup.
- Red onion1peeled, halved
- Parsnip800 gpeeled, chopped
- Carrot600 gpeeled, coarsely chopped
- Extra virgin olive oil100 g
- Fennel seeds2 tablespoons
- Extra virgin olive oilas needed
- Chicken stock1 L
- Pink himalayan salt flakes1 pinch
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Add parsnip and carrot to a clean baking sheet. Toss them in the oil and fennel seeds
- 3. Roast until tender - 45 min, 200°C
- 4. Add red onion and extra virgin olive oil to the TM5 bowl
- 5. Chop - approx 3 sec, speed 5 with MC fitted
- 6. Sauté - 5 min, Varoma, speed 1
- 7. Transfer roasted vegetables to TM5 bowl
- 8. Add chicken stock and pink Himalayan salt flakes to the TM5 bowl
- 9. Cook - 8 min, 100°C, speed 1
- 10. Blend - approx 1 min, speed 10 with MC fitted
- 11. Serve
Method
Make this recipe in the Fresco Recipes App
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