Ingredients
- 3 cups broccoli, including stems, chopped
- 3 cups chicken stock
- ¼ tsp coriander
- ¼ tsp dried basil
- ¼ tsp dried thyme
- 1/3 cup evaporated milk
- 1 bulb fennel, cut of top part and chop bottom
- ¼ cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tsp lemon or lime juice, fresh squeezed
- pinch of nutmeg
- 1/2 cup olive oil
- ½ onion, chopped
- salt and pepper
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.
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Step 2
- Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes.
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- Length: 20 minutes
Step 3
- Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.
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Step 4
- Add a swish of olive oil and toss in your onions. Cook until they start to soften.
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Step 5
- 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.
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Step 6
- Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft.
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- Length: 30 minutes
Step 7
- Pour in evaporated milk and bring to a light boil.
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Step 8
- Remove pot from heat.
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Step 9
- Add your lemon or lime juice and taste for seasoning.
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Step 10
- Add more salt and pepper if needed.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.
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Step 11
- Serve with a sprinkle of fresh parsley and drizzle of olive oil.
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