AIP Friendly Roasted Garlic & Fennel Soup
There is something deeply comforting about a silky, golden soup that also happens to be doing your body a genuine favor. This one builds serious depth by roasting whole heads of garlic until the cloves are soft, caramelized, and almost sweet, then folding them into a pot with sautéed fennel, parsnip, and bone broth. Fresh ginger and turmeric bring warmth and a subtle earthiness without relying on any of the nightshades, grains, or legumes that make so many soups off-limits on the autoimmune protocol. Everything gets blended until completely smooth, so the texture is luxurious and restaurant-worthy despite the short ingredient list. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling flat. It makes four servings, so it's practical for a weeknight dinner or easy to portion out for lunches throughout the week. Finished with a drizzle of olive oil and a few torn fennel fronds, it looks as good as it tastes.
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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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