Not-Tomato Fennel Soup (AIP, Paleo, Whole30)
A Paleo AIP, nightshade-free roasted Not-Tomato Fennel Soup that hits the spot on a chilly day. Whole30, dairy-free & gluten-free.
Ingredients
- 1 lb beets scrubbed, peeled and diced
- 1 large fennel bulb thinly sliced
- 2 large carrots chopped
- 2 medium shallots outer skin removed and halved
- 4 cloves garlic smashed and peeled
- 2 tbsp olive oil
- Himalayan salt to taste
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 4 cup chicken bone broth (or more to thin as desired after pureeing)
- 1 can pumpkin puree 15oz (or cooked, mashed winter squash)
- ½ cup full-fat coconut milk (for coconut-free, sub Homemade Tiger Nut Milk - recipe in NOTES)
- 2 tbsp apple cider vinegar
- ½ cup fresh basil leaves thinly sliced (optional)
- microgreens for garnish (optional)
Instructions
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Heat oven to 400°F and line a large, rimmed sheet pan with parchment paper or a silicone baking mat. Set aside.
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Arrange the beets, fennel, carrots, shallots, and garlic in a single layer on the prepared pan. Drizzle with olive oil and season with salt to taste.
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Toss to combine and sprinkle veggies with fresh thyme leaves.
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Place sheet pan in oven and roast until vegetables are tender and lightly charred, approximately 35-40 minutes.
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Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth and pumpkin puree. Cook over medium heat, stirring occasionally, for 10 minutes until hot, bubbly and beets are tender. Remove from heat.
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Using an immersion blender, blend contents of the soup pot until completely smooth. (Or transfer carefully in batches to a high-speed blender and puree - this way will make it velvety smooth!)
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Stir in the coconut milk, apple cider vinegar, and fresh basil. Top with microgreens if desired, and serve immediately. Enjoy!
Recipe Notes
For warmer weather months, try this soup chilled after cooking, like gazpacho!
For coconut-free soup, use this Homemade Tigernut Milk in place of the coconut milk.
