Roasted Broccoli Fennel Soup - A great high protein soup!


To make soup:

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


  • 4 cup Broccoli florets broccoli
    and fennel halfway.
  • 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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