This fragrant vegetable soup with roasted fennel is the perfect dish for cozy evenings or when you need a comforting, hearty meal. With its aromatic broth made from fresh vegetables and herbs, this soup delivers rich flavors and a satisfying texture. The addition of roasted fennel brings a slight sweetness and depth of flavor to the soup, while the rice and potatoes add heartiness. Each spoonful is full of tender vegetables and a savory broth, making it a nutritious and wholesome choice for any time of the year. Whether you’re looking for a light meal or a warm, filling soup, this recipe will certainly hit the spot.
Preparation Time
- Total preparation and cooking time: 1 hour 15 minutes
Ingredients
For the Broth:
- 2 carrots
- 3 stalks of celery
- 1/2 clove of garlic
- 2 leeks
- 1 onion
- Clove (to taste)
- Parsley (to taste)
- 2 bay leaves
- Thyme (to taste)
- Water (enough to fill the pot)
- Salt (to taste)
- Black peppercorns (to taste)
For the Soup:
- 2 potatoes, diced
- 1 cup rice, rinsed
- 2 bell peppers, chopped
- 1 fennel bulb, chopped
- Olive oil (for frying)
- 1 carrot, diced
- 1 red onion, chopped
- Salt (to taste)
- Black pepper (to taste)
- Additional celery, chopped (to taste)
Directions
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Prepare the Broth:
- In a large pot, combine the carrots, celery, garlic, leeks, onion, clove, parsley, bay leaves, and thyme.
- Fill the pot with water until the vegetables are fully submerged. Cover with a lid and bring to a boil.
- Add salt and black peppercorns to taste.
- Let the mixture simmer until the vegetables are tender, about 30 minutes.
- Strain the broth through a sieve to remove the vegetables and herbs. You should have about 950 ml of broth remaining.
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Prepare the Soup:
- In a separate pot, add the diced potatoes and pour in the prepared vegetable broth. Cover with a lid and bring to a boil.
- Once boiling, add the rinsed rice and stir.
- Add the chopped bell peppers, stir, and cook over low heat with the lid on for about 15 minutes, or until the potatoes and rice are tender.
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Roast the Fennel:
- In a frying pan, heat some olive oil over medium heat.
- Add the chopped fennel bulb and fry until golden brown, about 5-7 minutes.
- Add the diced carrot and chopped red onion to the pan. Continue cooking until the vegetables are soft, about 5 more minutes.
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Combine and Cook:
- Add the roasted fennel mixture to the pot of soup.
- Stir the soup to combine the vegetables and the broth.
- Season with salt and black pepper to taste.
- If desired, add additional chopped celery for extra flavor and texture.
- Let the soup cook for a few more minutes, allowing all the flavors to blend together.
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Serve:
- Once the soup is ready, remove from heat.
- Serve the soup hot, garnished with fresh herbs or a slice of crusty bread if desired.
- Enjoy your fragrant and tasty soup!
Serving Suggestions
- Serve this vegetable soup with a side of freshly baked bread or a green salad for a wholesome meal.
- Add a dollop of sour cream or a sprinkle of grated cheese for an extra layer of flavor.
- This soup also pairs well with grilled cheese sandwiches for a classic, comforting meal.
Cooking Tips
- Feel free to adjust the seasoning to your liking, adding more herbs or spices as needed.
- For a thicker soup, you can blend a portion of the soup with an immersion blender, leaving some of the vegetables whole for added texture.
- If you prefer a richer broth, you can use vegetable or chicken broth instead of water.
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days, allowing the flavors to develop even more.
Nutritional Benefits
- Carrots and Celery: High in fiber and essential vitamins, such as vitamin A and K, which support vision, immune health, and bone health.
- Potatoes: A great source of carbohydrates, potassium, and vitamin C, which helps support heart health and the immune system.
- Fennel: Known for its digestive benefits, fennel adds flavor and contains antioxidants that support overall health.
- Rice: Provides energy and is a good source of carbohydrates for a balanced diet.
- Herbs: Parsley, thyme, and bay leaves are rich in vitamins and antioxidants, helping with inflammation and digestion.
Dietary Information
- This recipe is vegetarian and gluten-free.
- It is a great option for those looking for a low-calorie and nutritious meal.
Storage
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Reheat on the stove before serving.
Conclusion
This fragrant vegetable soup with roasted fennel is a delightful and healthy dish that combines the best of fresh vegetables, rice, and aromatic herbs. The rich, flavorful broth, combined with the roasted fennel and tender vegetables, makes for a comforting and satisfying meal. Perfect for any occasion, this soup is a wonderful way to nourish your body and enjoy the natural flavors of seasonal produce.
5 Frequently Asked Questions
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Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
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Can I use other vegetables in this soup? Yes, feel free to add or substitute other vegetables such as zucchini, green beans, or spinach for additional flavor and texture.
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Is this soup suitable for a low-carb diet? While this soup is not particularly low-carb due to the rice and potatoes, you can reduce the carbs by using cauliflower rice or omitting the potatoes.
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Can I use a slow cooker to make this soup? Yes, you can cook the soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 4-6 hours, or until the vegetables are tender.
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Can I add protein to this soup? Yes, you can add protein such as cooked chicken, beans, or lentils to make the soup more filling.