Roasted Fennel and Broccoli Soup
Bakersbeans
Bakersbeans
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Ingredients

  • ½ onion, chopped
  • 1 bulb fennel, cut of top part and chop bottom
  • 2 garlic cloves, minced
  • 3 cups broccoli, including stems, chopped
  • ¼ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ tsp coriander
  • salt and pepper
  • 3 cups chicken stock
  • ⅓ cup evaporated milk
  • pinch of nutmeg
  • 1 tsp lemon or lime juice, fresh squeezed
  • olive oil
  • ¼ cup fresh parsley, chopped

Instructions

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