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Saturday, 07 November 2015 17:27

Roasted Fennel & Onion Soup

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Roasted Fennel & Onion Soup Roasted Fennel & Onion Soup LPHJ Kitchen
Fennel is a great soothing, comfort food. This soup takes fennel and adds it to the flavors of a traditional French Onion for amazing results! Using all-natural and clean ingredients, this soup is very allergy-friendly!

  • Ingredients:
    2-3 large whole fennel - tops removed and chopped (a little of the stalk is fine)
    1 large onion, sliced
    2 Tbsp coconut oil, melted
    2 garlic cloves, minced
    1 tsp sea alt
    1/2 tsp black pepper
    1/2 tsp thyme
    1/2 tsp oregano
    3-4 cups chicken, beef or vegetable stock
  • Instructions:
    Line a baking sheet with foil. Place fennel and onion on foil and drizzle with coconut oil. Sprinkle with garlic, salt, pepper, thyme and oregano.

    Bake at 375 for about 30-40 minutes or until vegetables are soft and slightly browned.

    Remove from oven. Place broth and roasted vegetables in a large saucepan over low-medium heat until broth is warmed. To puree: blend using an immersion blender or place in a large blender until smooth.
  • Serves: 4
  • Cuisine: European - French
  • Cooking method: Roast
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
  • Just right for...: Elegant evenings, Comfort food, Quick & easy, Light fare, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Use olive oil in place of coconut if necessary.
    To make vegan, use vegetable stock.
  • Specialty Diets: Low histamine, Paleo
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