Roasted Broccoli Fennel Soup

18 35 513
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 4
Roasted Broccoli Fennel Soup
Health Highlights
A great high protein soup!


4 cup Broccoli florets
1 bulb(s) Fennel (slice)
1 tsp Fennel seed
1 tbsp Extra virgin olive oil (for roasting)
1 tbsp Extra virgin olive oil
5 clove(s) Garlic (minced)
1 onion(s) Sweet onion (medium; chopped)
2 cup chopped Curly kale (ribs removed)
1 cup whole Almonds, raw (soaked)
3 cup Chicken broth (stock), low sodium
2 tbsp Lemon juice
3 cup Baby kale
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
1/2 cup whole Almonds, raw (raw; for dukkah topping)
1/4 cup chopped Celery (just the leaves; or parsley; for dukkah topping)
1/4 tsp Sea salt, fine (for dukkah topping)
1/4 tsp Black pepper (for dukkah topping)


To make soup:

  1. Preheat the oven to 400°F (204°C), and line a baking sheet with parchment paper. Spread broccoli and fennel evenly on a prepared baking sheet, drizzle with olive oil, and roast for 20 minutes, flipping broccoli and fennel halfway.
  2. In a large saucepot over medium-low heat, add olive oil and minced garlic and sweat for 3 minutes. Add onion and sweat for 5 minutes more. When broccoli and fennel are done roasting, add them to the saucepan and stir.
  3. Then add the fennel seeds, kale, almonds, broth, lemon juice, and kale, and generously season with salt and pepper. Simmer mixture for 5 minutes, remove from heat, and blend until smooth.
  4. Serve the soup warm with the dukkah topping and a drizzle of olive oil.

Nutrition Facts

Per Portion

Calories 513
Calories from fat 326
Calories from saturated fat 29.0
Total Fat 36 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.3 g
Monounsaturated Fat 23.2 g
Cholesterol 0
Sodium 335 mg
Potassium 1300 mg
Total Carbohydrate 35 g
Dietary Fiber 14.2 g
Sugars 12.6 g
Protein 18.9 g

Dietary servings

Per Portion

Meat Alternative 1.6
Vegetables 4.6

Energy sources


Meal Type(s)