Fragrant Vegetable Soup with Roasted Fennel and Rice
This fragrant vegetable soup is the perfect comforting dish for cozy evenings. It combines a savory broth made from fresh vegetables and herbs with roasted fennel, hearty potatoes, and tender rice. The addition of fennel adds a slight sweetness and depth to the flavor profile, while the rice and potatoes make the soup feel more filling and satisfying. Each spoonful is a blend of vibrant vegetables and aromatic broth, making it a nutritious and wholesome option for any time of the year.
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)
Instructions
1️⃣ 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 the pot and bring to a boil. Once boiling, add salt and black peppercorns to taste. Simmer for about 30 minutes until the vegetables are tender. Strain the broth through a sieve, reserving the liquid. You should have approximately 950 ml of broth.
2️⃣ Prepare the Soup: In a separate pot, add the diced potatoes and pour in the prepared vegetable broth. Bring the mixture to a boil. Once boiling, add the rinsed rice and stir. Add the chopped bell peppers, stir, and cook on low heat with the lid on for about 15 minutes, or until the potatoes and rice are tender.
3️⃣ Roast the Fennel: Heat olive oil in a frying pan over medium heat. Add the chopped fennel 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 softened, about 5 more minutes.
4️⃣ Combine and Cook: Add the roasted fennel mixture to the pot of soup. Stir well to combine the vegetables and broth. Season with salt and black pepper to taste. If desired, add additional chopped celery for extra flavor. Let the soup cook for a few more minutes, allowing all the flavors to meld together.
5️⃣ Serve: Serve the soup hot, garnished with fresh herbs or a slice of crusty bread if desired. Enjoy this fragrant and filling dish!
Serving Suggestions
- Serve 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 extra flavor.
- This soup also pairs wonderfully with grilled cheese sandwiches for a classic, comforting combination.
Cooking Tips
- Adjust the seasoning as needed, adding more herbs or spices to suit your taste.
- For a thicker soup, you can blend a portion of the soup with an immersion blender, leaving some vegetables whole for added texture.
- You can make this soup ahead of time, allowing the flavors to deepen. It stores in the refrigerator for up to 3 days and freezes well for up to 3 months.
Nutritional Benefits
- Carrots & Celery: Rich in fiber and essential vitamins like vitamin A, which supports vision and immune health.
- Potatoes: Great source of carbohydrates, potassium, and vitamin C for heart health and immunity.
- Fennel: Contains antioxidants and digestive benefits, promoting overall health.
- Rice: Provides energy and carbohydrates for a balanced diet.
- Herbs: Parsley, thyme, and bay leaves offer antioxidants and aid digestion.
Dietary Information
- This recipe is vegetarian and gluten-free, making it a great option for a variety of diets.
- Low-calorie and packed with nutrients, it’s an excellent choice for a nutritious meal.
5 Frequently Asked Questions (Q&A)
❓ 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. The flavors will develop even more. You can also freeze it for up to 3 months.
❓ Can I use other vegetables in this soup?
✅ Yes, feel free to add or substitute other vegetables like zucchini, spinach, or green beans to enhance the flavor and texture.
❓ Is this soup suitable for a low-carb diet?
✅ While the rice and potatoes are not low-carb, you can substitute the rice with cauliflower rice or omit the potatoes if you prefer a lower-carb version.
❓ 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 like cooked chicken, beans, or lentils to make the soup more filling and well-rounded.
This fragrant vegetable soup with roasted fennel is not only delicious and comforting but also packed with nutrients. It’s a great dish for any time of the year and can be customized with different vegetables and proteins to suit your tastes. Enjoy! 😊