Roasted Broccoli and Fennel Soup

Written by Kajsa IngelssonJanuary 23, 2020

This is a super green and healthy soup that your body will thank you for. The roasting of the vegetables makes it mild in flavour, and the added dukkah feels festive, at least according to yours truly!

Roasted Broccoli and Fennel Soup


  • 4 cups (7 dl) (about 2 stalks) broccoli florets
  • 1 large fennel, chopped into wedges
  • 2 tablespoons olive oil, divided
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 cups (5 dl, like a big bunch) curly kale, ribs removed
  • ½ cup (1.2 dl) cup raw cashews
  • 3 cups (5.5 dl) filtered water
  • 2 talebspoons lemon juice
  • 3 large handfuls baby kale
  • Sea salt, to taste
  • Black pepper, to taste


  • 4 tablespoons pumpkin seeds
  • 1 tablespoon olive oil (or more if desired)
  • 1 tablespoon lemon juice (or more if desired)
  • The greens from 1 stalk of celery, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds

Make it like this;

  • Preheat the oven to 400°F (205°C), and line a baking sheet with parchment paper.
  • Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes.
  • Meanwhile in a large sauce-pot over medium-low heat, add the remaining tablespoon 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 in the kale, cashews, water, lemon juice and kale, and generously season with salt and pepper. Simmer mixture for 5 minutes, remove from heat and blend until smooth.
  • Make the dukkah by stirring all the ingredients together.
  • Serve the soup warm with the dukkah on top.