Roasted Broccoli Fennel Soup
Here is a new soup to my rotation, Broccoli is not not one of may favorite veggies, but i thought to revisit the wonder green. - Enjoy
1 to 2 heads of broccoli, chopped into florets and stems removed
3 cups of baby spinach
2 fennel bulbs, quartered
3 shallots, chopped
½ cup raw cashews
3 cloves of garlic, minced
1 lemon, juiced and zested
salt and pepper to taste
4 cups of water
½ cup pumpkin seeds, shelled
¼ cup chopped Italian Parsley
Salt and Pepper
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Place fennel and broccoli florets into a bowl, drizzle with oil, season with salt and pepper, toss to coat. Pour out into baking sheet and place in oven and roast for about 20 minutes, flip at the half way point.
About 5 minutes before the roasted veggies are done, place the balance of ingredients into a large sauce pan with a drizzle of oil, placed over medium heat and sauté for about 3 minutes. Now add the roasted veggies and add the water. Bring to a boil, then reduce and simmer for 10 minutes. Remove from heat, let cool for 5 minutes, then puree, in batches in the food processor and return to sauce pan, and slowly re warm.
While the soup is warming, place the topping ingredients in the food processor and pulse until a course chop.
Spoon soup into bowls and top with pumpkin s