Monday, March 16, 2020

LUNCHBOX IDEAS :: Purple Carrot and Fennel Soup

Happy Monday Everyone!  Wherever you are, I hope you are healthy.  It's definitely a challenging time.  We are home for at least the next three weeks and I'm homeschooling.  The whole ordeal seems so surreal.  

Now more than ever it is imperative to take care of our immune system.  You want to add enough fruits and veggies to your diet to make sure you are getting a lot of good nutrients.  I know your mind is asking for things like salty chips but you can't gravitate towards them.  That stuff tastes amazing, don't get me wrong, but it will not keep you healthy.

I had two weeks worth of fennel in my fridge and the freshest purple carrots so I went for a soup.  It's easy and comforting.  

Here's what you need to make this soup at home:

3 purple carrots
1/2 onion
vegetable broth
2 cloves of garlic
salt and olive oil
1 tsp thyme

1.  Wash the fennel carefully.  Cut off the tops and slice.
2.  Wash and peel the carrots.  Slice.
3.  Peel the onion and dice.  Set aside.
4.  Place the fennel and carrot on an oven tray, drizzle with oil, season with salt and roast at 425 F for 25 minutes or until almost tender.
5.  Saute the garlic in a little bit of olive oil until golden.  Add the onion and cook until golden.  Add the roasted fennel and carrots and cook for a few minutes.  
6.  Add vegetable broth and cover.  Simmer until the veggies are tender.
7.  Puree with an immersion blender.  Season to taste.

Voila!  So easy and so good for you.  I like to add a fried egg to my soups for a boost of protein and B vitamins.

Enjoy this super easy and flavorful purple carrot and fennel soup!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.

Thank you for reading this post!

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