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Roasted Fennel and Broccoli Soup

 
One serving costs about $1.55

$1.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:83%

Spoonacular Score: 83%

 

Roasted Fennel and Broccoli Soup requires around 45 minutes from start to finish. One serving contains 194 calories, 9g of protein, and 10g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.55 per serving. 1 person found this recipe to be flavorful and satisfying. It is perfect for Autumn. It works well as a hor d'oeuvre. This recipe from Foodista requires lime juice, evaporated milk, coriander, and basil. With a spoonacular score of 79%, this dish is solid. Users who liked this recipe also liked Creamy Roasted Fennel and Carrot Soup with Black Garlic Fennel Oil, for Chickpea, Fennel, and Broccoli Rabe Soup, and Roasted Carrot-Fennel Soup.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Vietti Cascinetta Moscato d'Asti. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.

Vietti Cascinetta Moscato d'Asti

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots. Wonderful as an aperitif, perfect accompaniment to Pan-Asian cuisine and lobster as well as pastry, fruit based and creamy desserts and blue cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
3 cups
3 cups broccoli
broccoli
3 cups
3 cups chicken stock
chicken stock
0.25 tsps
0.25 tsps coriander
coriander
0.25 tsps
0.25 tsps coriander
coriander
0.25 tsps
0.25 tsps dried basil
dried basil
0.25 tsps
0.25 tsps dried thyme
dried thyme
0.33 cup
0.33 cup evaporated milk
evaporated milk
1
1  bulb fennel
bulb fennel
0.25 cup
0.25 cup fresh parsley
fresh parsley
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp fresh lime juice
fresh lime juice
1 pinch
1 pinch nutmeg
nutmeg
0.5 cup
0.5 cup olive oil
olive oil
0.5
0.5  onion
onion
some
some salt and pepper
salt and pepper
3 cups broccoli
3 cups
broccoli
3 cups chicken stock
3 cups
chicken stock
0.25 tsps coriander
0.25 tsps
coriander
0.25 tsps coriander
0.25 tsps
coriander
0.25 tsps dried basil
0.25 tsps
dried basil
0.25 tsps dried thyme
0.25 tsps
dried thyme
0.33 cup evaporated milk
0.33 cup
evaporated milk
1  bulb fennel
1
bulb fennel
0.25 cup fresh parsley
0.25 cup
fresh parsley
2  garlic cloves
2
garlic cloves
1 tsp fresh lime juice
1 tsp
fresh lime juice
1 pinch nutmeg
1 pinch
nutmeg
0.5 cup olive oil
0.5 cup
olive oil
0.5  onion
0.5
onion
some salt and pepper
some
salt and pepper

Equipment

immersion blender
immersion blender
baking sheet
baking sheet
blender
blender
stove
stove
bowl
bowl
oven
oven
pot
pot
immersion blender
immersion blender
baking sheet
baking sheet
blender
blender
stove
stove
bowl
bowl
oven
oven
pot
pot


Instructions

  1. Preheat oven to 350.
  2. In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper. Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes. Remove from oven, set aside.
  3. While fennel is roasting, get a medium sized pot heating on the stove. Add a swish of olive oil and toss in your onions. Cook until they start to soften. Add in garlic and roasted fennel. Stir and let cook on medium low for a few minutes. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Stir and cook a few more minutes.
  4. Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft. Pour in evaporated milk and bring to a light boil. Remove pot from heat. Add your lemon or lime juice and taste for seasoning. Add more salt and pepper if needed.
  5. Using an immersion blender puree soup until no longer chunky. If you do not have an immersion blender, puree in a blender in small batches.
  6. Serve with a sprinkle of fresh parsley and drizzle of olive oil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.55
Ingredient
3 cups broccoli
3 cups chicken stock
¼ teaspoons dried basil
¼ teaspoons dried thyme
⅓ cups evaporated milk
1 bulb fennel
¼ cups fresh parsley
2 garlic cloves
1 teaspoon fresh lime juice
1 pinch nutmeg
½ cups olive oil
½ onion
Price
$0.58
$2.31
$0.03
$0.05
$0.20
$0.78
$0.59
$0.13
$0.04
$0.07
$1.29
$0.12
$6.21

Nutritional Information

Quickview
192 Calories
8g Protein
9g Total Fat
19g Carbs
45% Health Score
Limit These
Calories
192k
10%

Fat
9g
15%

  Saturated Fat
2g
16%

Carbohydrates
19g
6%

  Sugar
9g
10%

Cholesterol
11mg
4%

Sodium
528mg
23%

Get Enough Of These
Protein
8g
18%

Vitamin K
172µg
164%

Vitamin C
73mg
89%

Potassium
755mg
22%

Folate
77µg
19%

Vitamin B2
0.33mg
19%

Vitamin B3
3mg
19%

Phosphorus
173mg
17%

Vitamin A
867IU
17%

Manganese
0.32mg
16%

Fiber
4g
16%

Vitamin B6
0.3mg
15%

Calcium
135mg
14%

Vitamin E
1mg
12%

Magnesium
41mg
10%

Iron
1mg
10%

Selenium
6µg
10%

Copper
0.19mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.69mg
7%

Zinc
0.9mg
6%

covered percent of daily need

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