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Roasted Fennel & Spring Greens Soup

ROASTED FENNEL & SPRING GREENS SOUP.

This bright and comforting spring soup is packed with fresh greens and roasted fennel, and topped with a delicious crunchy seed mix.
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Servings 4

Ingredients
  

Roasted Fennel

  • 4 cups sliced fennel bulb, green fronds reserved
  • 4 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • fresh ground pepper, to taste

Soup

  • roasted fennel, from above
  • 2 cups sliced yellow onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • fresh ground pepper, to taste
  • 2 teaspoons minced garlic
  • 6 cups vegetable broth
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 6 cups spinach
  • 1 cup spicy greens (mustard greens or radish tops)
  • 1 cup fennel fronds
  • 1/2 cup coarsely chopped chives
  • 1/4 teaspoon sea salt, plus more to taste

Crunchy Seeds

  • 1/2 teaspoon olive oil
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon hemp seeds
  • flaky sea salt and pepper, to taste

Toppings

  • drizzle olive oil
  • thinly sliced radishes
  • edible flowers (like mustard flower), optional

Instructions
 

Roasted Fennel

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Lay the sliced fennel on the parchment-lined baking sheet in an even layer, and drizzle with olive oil. Toss to coat, then sprinkle with sea salt and pepper. Roast for 20-25 minutes until tender and beginning to brown at the edges.

Soup

  • Place sliced onion, olive oil, salt, and pepper in a large pot over medium heat. Sauté until golden brown, stirring occasionally. Add the garlic and stir another minute. Add the vegetable broth, lemon zest, lemon juice, and roasted fennel and bring the mixture to a simmer. Simmer for 7 minutes.
  • Remove the pot from heat, add the spinach, spicy greens, fennel fronds, and chives. Stir to submerge in the soup, cover, and allow the greens to wilt in the heat of the broth for a few minutes.
  • Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth. Return to the pot, taste, and add more salt and pepper to taste.

Crunchy Seeds

  • Heat 1/2 teaspoon olive oil in a small frying pan over medium heat. Add sunflower, poppy, and hemp seeds, and sea salt and ground pepper. Stir to combine and toast for about 3 minutes, until the sunflower seeds are turning golden. Remove from heat and transfer to a small bowl.

Serve soup

  • Ladle the soup into bowls, and top with crunchy seeds, a drizzle of olive oil, thinly sliced radishes, and edible flowers, if desired.