Roasted Parsnip and Carrot Soup with Fennel Oil

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    343
based on 1 ratings

There is nothing that can go wrong when you roast veggies before putting them into soup.

Inspired by: https://tenina.com/recipes/roasted-parsnip-and-carrot-soup-with-fennel-oil

recipe updated Jan 25, 2022

Ingredients

  • Red onion icon
    Red onion
    1
  • Parsnip icon
    Parsnip
    800 g
  • Carrot icon
    Carrot
    600 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    100 g
  • Fennel seeds icon
    Fennel seeds
    2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Chicken stock icon
    Chicken stock
    1 L
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 200°C
  2. Add parsnip and carrot to a clean baking sheet. Toss them in the oil and fennel seeds
  3. Roast until tender - 45 min, 200°C
  4. Add red onion and extra virgin olive oil to the TM5 bowl
  5. Chop - approx 3 sec, speed 5 with MC fitted
  6. Sauté - 5 min, Varoma, speed 1
  7. Transfer roasted vegetables to TM5 bowl
  8. Add chicken stock and pink Himalayan salt flakes to the TM5 bowl
  9. Cook - 8 min, 100°C, speed 1
  10. Blend - approx 1 min, speed 10 with MC fitted
  11. Serve
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