Roasted Garlic & Fennel Soup
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Learn more →Ingredients
4 servings
For the roasted garlic
- 2 heads garlic
- 1 tbsp olive oil
For the soup
- 2 large fennel bulbs, stalks trimmed, bulbs halved and cored, fronds reserved
- 1 medium yellow onion, roughly chopped
- 2 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 medium parsnip, peeled and roughly chopped
- 4 cups bone broth
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- 2 tbsp fresh fennel fronds, roughly torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top quarter off each garlic head to expose the cloves. Place each head cut-side up on a sheet of foil, drizzle each with 1/2 tbsp olive oil, and wrap tightly. Set on a baking sheet and roast for 40–45 minutes, until the cloves are deeply golden, very soft, and fragrant. Unwrap and let cool for 10 minutes, then squeeze the cloves out of their skins into a small bowl and set aside.
- 2
While the garlic roasts, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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