Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: 4

A Word From The Cook

Oh the Fennel!

Ingredients

• 1  Fennel Bulb (fronds removed and saved for garnish) (halved and sliced)
• 4  Medium  Carrots (peeled and diced)
• 1  Medium  Onion (quartered)
• 1  Clove  Garlic (chopped)
• 3  Tbsp Olive Oil
• 1/2 Tsp Sugar
• 3  Grinds Coarse Salt
• 5  Grinds Fresh Pepper
• 3  Cups Vegetable Broth
• 1   Cup Water

Instructions

1. Preheat Oven to 400°F (on Roast if available)
2. Place the Fennel, Carrots, Onion, Garlic on a rimmed baking sheet.
3. Add the Olive Oil and sugar and mix to coat all pieces, add the salt and pepper.
4. Bake for 25 minutes, stirring once (vegetables will begin to brown).
5. While roasting, add the stock and water to a stock pot and heat on medium.
6. Add  the roasted vegetables to the stock and let simmer for another 10 minutes.
7. Using an immersion blender, purée the soup until creamy and no vegetable pieces remain.
8. Serve with ‘clippings’ of fronds!