Hearty Carrot-Fennel-Celery Soup

By: Team Reboot
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Ingredients:

  • 1-4 fennel bulb(s) depending on size
  • 2 lbs. carrots
  • 1 celeriac
  • 4 scallions (Australian shallots)
  • 2 leeks
  • 1 onion
  • 4 garlic cloves
  • Ginger – 2 inch chunk, finely chopped
  • Fresh herb bouquet — tied together with twine (I use: dill, savory and sage)
  • 2 tbsp olive oil
  • Vegetable broth

Directions:

  1. Finely chop onion, leek, scallion (Australian shallots), and garlic.
  2. Peel celeriac and carrots, cut these and fennel into 1 inch chunks.
  3. Heat olive oil in soup pot over medium heat; Add Onion, Leek, Scallion and
  4. Garlic — Cook until soft, about 8 minutes.
  5. Add celeriac, carrots, fennel & ginger — cook until all ingredients are mixed and softened.
  6. Add 4 cups of vegetable broth and fresh herb bouquet.
  7. Mix well and cook covered for 40 minutes to 1 hr over medium heat.
  8. Blend well – (can use immersion blender or traditional blender).
  9. Garnish with freshly sliced radishes.
  • Nutrition per serving:
  • Calories290
  • Fat8 g
  • Saturated Fat1 g
  • Cholesterol0 mg
  • Sodium450 mg
  • Carbohydrates52 g
  • Fiber14 g
  • Sugars17 g
  • Protein 6 g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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