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
    342
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
    as needed
  • 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
  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 for 45min until tender
  9. Fit the TM5 bowl to TM5
  10. Add prepared red onion
  11. Add extra virgin olive oil
  12. Chop for approx 3s
  13. Sauté for approx 5min
  14. Transfer roasted vegetables to TM5 bowl
  15. Add chicken stock
  16. Add sea salt
  17. Cook for approx 8min
  18. Blend for approx 1min
  19. Serve
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