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We may try to do our best to eat vegetables in season but what happens when we run out of interesting ideas? That’s what google is for! I had a bunch of fennel from my CSA (Community Supported Agriculture ) Box and when I looked on line for interesting recipes, I found a fennel soup that incorporated a bunch of other vegetables I had in the house. I took short cuts for the broth and voila! Enjoy this Fall soup that will be sure to please (I ate it for three days straight for lunch).
Roasted Fennel Potato Soup:

One very large bulb of fennel, chopped, including stems (fronds can go in the stock if you like)
3 large carrots, ends trimmed off and discarded, thinly sliced into quarter sized pieces
6 medium sized potatoes, peeled and cut into 1/2 inch pieces
one quart (8 cups) chicken broth or vegetable broth if you like
olive oil for drizzling
1/2-1 tsp onion powder or more
1 tsp salt, more to taste
pepper to taste
Preheat oven to 450 degrees
While the oven is heating, start steaming the peeled, chopped potatoes until tender, about 20 minutes or so on the stove top (test with a fork for doneness) and set aside to cool
Next, take a large baking sheet, cover with parchment paper and lay out all the chopped fennel and carrots on it
Drizzle the fennel and carrots with olive oil and a sprinkle of salt and roast for about 20 minutes until tender
Remove from the oven and set aside
Now, in a large pot, heat up the broth with the washed fronds of the fennel and when it starts to bubble, add in all the roasted and steamed vegetables and let simmer for about 15-20 minutes
With a hand blender or a food processor, puree the soup until creamy
Serve hot with some crusty bread. Yum!
For more great recipes, visit http://takebackthekitchen.com/