Tenina.com's Roasted Parsnip and Carrot Soup with Fennel Oil



  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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