Roasted Parsnip and Carrot Soup with Fennel Oil

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    663
based on 1 ratings

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

recipe updated Nov 20, 2018

Ingredients

  • Parsnip icon
    Parsnip
    800g
  • Carrot icon
    Carrot
    600g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml
  • Fennel seeds icon
    Fennel seeds
    12g
  • Red onion icon
    Red onion
    135g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Chicken stock icon
    Chicken stock
    1000ml
  • Sea salt icon
    Sea salt
    0g

Tools

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

Step preview

  1. Prep and set aside red onion: halved
  2. Pre-heat - 200°C
  3. Get a clean baking sheet
  4. Add peeled, chopped parsnip
  5. Add peeled, coarsely chopped carrot
  6. Add extra virgin olive oil
  7. Add fennel seeds
  8. Roast until tender - 45 min, 200°C
  9. Fit the TM5 bowl to TM5
  10. Add prepared red onion
  11. Add extra virgin olive oil
  12. Chop - approx 3 sec, speed 5
  13. Sauté - approx 5 min, varoma, speed 1
  14. Transfer roasted vegetables to TM5 bowl
  15. Add chicken stock
  16. Add sea salt
  17. Cook - approx 8 min, 100°C, speed 1
  18. Blend - approx 1 min, speed 10
  19. Serve
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