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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