Fragrant Vegetable Soup with Roasted Fennel and Rice
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
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.
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.
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.
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.
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!
Serve:
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
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.
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.
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.
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.
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.
