fbpx

Hearty Carrot-Fennel-Celery Soup

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.

Calories: 290

Fat: 8 g

Trans Fat: 1 g

Cholesterol: 0 mg

Sodium: 450 mg

Carbohydrates: 52 g

Fiber: 14 g

Sugars: 17 g

Protein: 6 g