🍲Servings 4
🌱2 Tablespoons olive or avocado oil
🌱1 large or 2 small fennel bulbs, roughly chopped
🌱2 leeks, trimmed, cleaned, and roughly chopped (tender parts only, discard the tougher outer green parts)
🌱6 medium carrots, roughly chopped
🌱2 tablespoons dried herbs (I like garlic and herbs or lemon pepper
🌱2 cloves garlic, minced or roasted (I prefer roasted – it’s a more mellow flavor)
🌱Bouquet Garni (1 sprig rosemary, 1 sprig thyme and 3 sage leaves)
🌱5 cups vegetable broth
🌱2 tablespoons white miso
🌱Salt and pepper to taste
🌱garnish (optional): toasted walnuts or pumpkin seeds
Preheat oven to 350 degrees
On a parchment-lined baking sheet add fennel, leeks, and carrots. Coat with oil and sprinkle with dried herbs. Bake for 30 minutes. Remove and set aside.
In a large pot, add roasted vegetables, garlic, Bouquet Garni, and broth. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and use an immersion blender or blend in batches to achieve a creamy consistency of soup. Stir in miso paste and add salt and pepper to taste.
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