Roasted Parsnip and Carrot Soup with Fennel Oil

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 1 ratings

There is nothing that can go wrong when you roast veggies before putting them into soup.

Inspired by:

recipe updated Oct 8, 2019


  • Red onion icon
    Red onion
    1 (135g)
  • Parsnip icon
    800g (about 8)
  • Carrot icon
    600g (about 12)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml (½ cup)
  • Fennel seeds icon
    Fennel seeds
    2 tbsp (12g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Chicken stock icon
    Chicken stock
    1 liter (1000ml)
  • Sea salt icon
    Sea salt
    1 pinch


  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 200°C
  2. Add parsnip, carrot, extra virgin olive oil and fennel seeds to a clean baking sheet
  3. Roast until tender - 45 min, 200°C
  4. Add red onion and extra virgin olive oil to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Chop - approx 3 sec, speed 5
  7. Sauté - approx 5 min, varoma, speed 1
  8. Transfer roasted vegetables to TM5 bowl
  9. Add chicken stock and sea salt to the TM5 bowl
  10. Cook - approx 8 min, 100°C, speed 1
  11. Blend - approx 1 min, speed 10
  12. Serve
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