Community Cookbook
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!
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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. - Link to full recipe: Find the whole recipe & the story behind it here!
- 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
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Substitution ideas:
Use olive oil in place of coconut if necessary.
To make vegan, use vegetable stock. - Specialty Diets: Low histamine, Paleo
Published in
Soups & Stews
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