Creamy Roasted Carrot, Fennel and Rice Soup with Parsley Green Oil
An original, comforting soup featuring roasted carrots and fennel for sweet, gently anise-like flavor, cooked rice for a silky body without cream, and a fresh parsley green oil spooned over the top.
Ingredients
- 600 g carrots (peladas and cut en trozos large)
- 300 g fennel bulb (without stalks duros, cut in wedges)
- 150 g yellow onion (sliced gruesas)
- 4 cloves garlic (2 for roasting and 2 for the aceite verde)
- 45 ml olive oil (divided)
- 8 g salt (or to taste, divided)
- 2 g black pepper (freshly ground, divided)
- 150 g cooked white rice (aporta textura cremosa)
- 900 ml vegetable broth (hot)
- 1 g dried thyme
- 1 g sweet paprika
- 15 ml lemon juice (freshly squeezed)
- 20 g fresh parsley (leaves and stalks tiernos, for the aceite verde)
- 30 ml water (for ayudar a triturar the aceite verde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Place the carrots, fennel, onion, and 2 garlic cloves on a sheet pan. Toss with 30 ml (2 tbsp) olive oil, 5 g (1 tsp) salt, black pepper, and sweet paprika.
- 2
2. Roast the vegetables for 30 minutes at 220°C / 425°F, stirring halfway through, until tender and browned around the edges.
- 3
3. Meanwhile, make the green oil: in a small blender or tall cup, blend the parsley, the remaining 2 garlic cloves, 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) water, 1 g (1/4 tsp) salt, and 15 ml (1 tbsp) lemon juice until smooth and pourable with a vivid green color. Set aside.
- 4
4. Transfer the roasted vegetables to a medium pot. Add the cooked white rice, vegetable broth, and dried thyme. Bring to a boil over medium-high heat, then cook for 10 minutes over medium heat so the flavors meld.
- 5
5. Blend the soup until completely smooth. If you want a lighter texture, add a little more hot vegetable broth or water. Adjust with the remaining salt and black pepper to taste.
- 6
6. Serve the soup hot in bowls and finish each portion with a teaspoon or more of parsley green oil on top.
Chef tips
For a brighter color in the green oil, blend the parsley just before serving. If you prefer an extra-smooth texture, strain the soup after blending.
Substitutions
You can use cooked brown rice instead of white rice, though the flavor will be earthier. Parsley can be replaced with cilantro for a fresher, more herbal profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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