Roasted Parsnip and Carrot Soup with Fennel Oil

Serves 6
by Tenina Holder

OK, so some of you are gluten free, dairy free, vegans...this one is for you! Even though I have used liquid chicken stock in this version, you can easily switch out that for vegetable stock, or even just water with some more seasoning. It is totally creamy and delicious, largely due to the roasting and then of course good ole Thermie blending. You cannot beat a minute's whipping any day!! So I hope it ticks a few boxes for you...Souper!!

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Need

  • 800 g parsnips, (weight before prepping)
  • 600 g carrots (weight before prepping)
  • 100 g Extra Virgin Olive Oil (EVOO) BUY
  • 2 tbsp fennel seeds
  • 1 red onion, peeled and halved
  • 1 Litre liquid chicken stock or other stock of choice
  • 1 Pinch Pink Salt Flakes or to taste BUY

Do

1  

Preheat oven to 200°C.

2  

Top and peel the vegetables and chop into chunks. Toss them in the oil and fennel seeds. Roast until tender, approximately 45 minutes.

3  

Place the onion into Thermomix bowl with a drizzle of extra EVOO and chop 3 sec/speed 5. Sauté 5 min/Varoma/speed 1.

4  

Add roasted veggies, oil and seeds to Thermomix bowl, reserving some of the oil with the seeds in it. Add liquid stock and salt and cook 8 min/100°C/speed 1.

5  

Blend 1 min/speed 10. Serve drizzled with the reserved oil and toasted fennel seeds.

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