Sometimes I just need a good soup. Ok, a lot of times. I think I’ve mentioned before that I am a big fan of soup. It makes me really happy to have some kind of homemade soup on hand at all times. It helps that I’m a fan of cold and hot soups so that I can enjoy soup all year long.
This soup was pretty darn easy, just roast, combine and blend. I will say that the fennel is pretty fiberous so if you don’t have a Vitamix or some other kind of heavy duty blender the texture might be a little fiberous and chunky. You might want to strain it or put it through a food mill.
I almost made this one vegan. However, I still had some whey frozen in the freezer from when I made ricotta so I decided to use it up to free up some much needed freezer space and then I decided to go ahead and throw in the last of the Greek yogurt from the fridge. Not only is this recipe delicious, it also made good use of stuff I already had and freed up some space to be stored. Out with the old, in with the new!
- 1 bunch of kale
- 1 head of broccoli
- 2 fennel bulbs
- 3 cloves of garlic
- 1/2 cup of raw peanuts
- 1 1/2 cup of whey or stock
- 1/2 cup of Greek yogurt
- 1 teaspoon of fresh thyme
- 1 cup of water
- 2 Tablespoons lemon juice
- Olive oil
- Preheat oven to 400 degrees F.
- Chop broccoli and fennel and toss in a bowl with garlic cloves, olive oil and a generous pinch of salt. Toss to coat the veggies in salt and oil.
- Spread the seasoned veggies out on a baking sheet and bake until starting to brown slightly (20-30 minutes).
- Coarsley tear kale and toss in olive oil and salt and then add to the baking sheet with other veggies. Heat until the kale is wilted and the other veggies have some brown color on them and are tender to the touch.
- Blend peanuts, whey, water and thyme in blender until very smooth. Add yogurt and salt to taste. Then add veggies and lemon juice and blend until it is a smooth puree. Add more water if you want a more liquid consistency.
- Taste and add salt as needed.