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Roasted Broccoli Fennel Soup – A great high protein soup!

To make soup:
1. Preheat the oven to 400°F, and line a baking sheet
with parchment paper. Spread broccoli and fennel
evenly on prepared baking sheet, drizzle with 1 tbsp
olive oil and roast for 20 minutes, flipping broccoli
and fennel halfway.

2. In a large saucepot over medium-low heat, add the
remaining tbsp of olive oil and minced garlic and
sweat for 3 minutes. Add onion and sweat for 5
minutes more. When broccoli and fennel are done
roasting, add them to the saucepan and stir.

3. Then add the fennel seeds, kale, almonds, broth,
lemon juice and kale, and generously season with
salt and pepper. Simmer mixture for 5 minutes,
remove from heat and blend until smooth.

4. Serve the soup warm with the dukkah on top and a
drizzle of olive oil.


4 cup Broccoli florets
1 bulb(s) Fennel (slice)
1 tsp Fennel seed
2 tbsp Extra virgin olive oil (divided)
5 clove(s) Garlic (minced)
1 onion(s) Sweet onion (medium; chopped)
2 cup chopped Curly kale (ribs removed)
1 cup whole Almonds, raw (soaked)
3 cup Chicken broth (stock), low sodium
2 tbsp Lemon juice
3 cup Baby kale
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)
1/2 cup whole Almonds, raw (raw; for dukkah topping)
1/4 cup chopped Celery (just the leaves; or parsley; for dukkah topping)
1/4 tsp Sea salt, fine (for dukkah topping)
1/4 tsp Black pepper (for dukkah topping)

Dietary servings Per Portion
Meat Alternative 1.6
Vegetables 4.6
Energy sources
Carbohydrates 26%
Fat 59%
Protein 15%

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