November 12, 2014 29

Roasted Broccoli Fennel Soup with Kale + Lemon Zest

Creamy Broccoli Fennel Soup with Kale + Lemon Zest | @withfoodandlove

So I talk about my CSA, Philly FoodWorks – a lot. The people behind this mission are my heroes and when/if I leave Philadelphia this will be on the very top of my “things I will greatly miss” list. For the past six months I have been working with Philly FoodWorks to spread their good word, their honest mission and bring you weekly plant-based recipes using their beautiful, locally sourced, organic produce.

And – I’ve loved every second of it.

While I was away in Denver {you can read more about that here} our collaboration paused for a bit. And while I was busy traveling out west and fueling my soul with new sights and inspiration, they were busy doing equally awesome stuff. Like delivering quality produce and locally crafted artisan eats, as in breads, cheeses and jams. Additionally they were kicking ass, carving pumpkins and creating all sorts of awesome simple syrups and cocktails with my friends over at Art in the Age. Philly rules man, it’s so great to see such positive vibes being spread here through good people and good food.

Creamy Broccoli Fennel Soup with Kale + Lemon Zest | @withfoodandlove

Creamy Broccoli Fennel Soup with Kale + Lemon Zest | @withfoodandlove

Creamy Broccoli Fennel Soup with Kale + Lemon Zest | @withfoodandlove

I’m back in town and back with Philly FoodWorks and I’m ready to give you all the harvest veggie recipes I got. Like this little creamy, vegan, broccoli fennel soup gem. As they prep for their winter CSA season, I’m helping them get the word out by giving away THREE {count them, one-two-three} One Week Trials. No catches, no gimmicks; seriously I’m just giving away free food. But I will warn you, these deliveries are addictive and you’ll probably want to keep them coming. And you can by enrolling in their winter share program. It is 22 weeks long and runs from now until December, with a short break from December 11 until February 3rd and picking back up again until May 21. You can check out out all the winter share details here.

Contest details:

Free trial includes {4} produce items + {1} surprise; surprise examples: loaf of bread, pickles or seasonal jam.
Drop me a comment below letting me know why you’d love to win a free box of Philly FoodWorks goods.
Three lovely winners will be chosen at random on Sunday, November 16th at 11pm ET.
Winners will be notified via email with directions on how to claim their prize.
Contest is open to ANYONE living in the Philadelphia area.
Pick-up locations + home delivery options can be found here.

Creamy Broccoli Fennel Soup with Kale + Lemon Zest | @withfoodandlove

Roasted Broccoli Fennel Soup with Kale + Lemon Zest {print me!}

Inspired by, My Darling Lemon Thyme

Notes: this soup recipe takes just about 30 minutes or so to put together. If you don’t have time to soak the cashews before that’s a-okay! This soup is incredibly rich and decadent. A small bowl of this will serve about 4 people.


  • 1 small – medium head of broccoli
  • 2 medium heads of fennel
  • 2 – 3 cloves of garlic
  • 5 lacinato kale leaves, ribs removed
  • 2 tablespoons olive oil
  • sea salt, to taste
  • pepper, to taste
  • 1/2 cup raw cashews {soaked for 1-2 hours}
  • 3 cups filtered water or vegetable stock
  • 2 tablespoons fresh lemon juice
  • chopped fennel leaves, to garnish
  • lemon zest, to garnish

Preheat the oven to 400 degrees + line a baking sheet with parchment paper.

Wash and cut the broccoli and fennel into medium sized pieces. Spread them out evenly on the baking sheet, with the cloves of garlic {leave the skin on} and drizzle with olive oil and sprinkle generously with sea salt and pepper. Roast for about 20 minutes. Flip the veggies, then toss the kale leaves on top, and roast for about another 5 – 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.

Combine the raw cashews, filtered water, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic and kale and blend until smooth again.

If your soup is not warm enough, transfer to a sauce pot and heat on the stove until desired temp. To serve top with a dash of olive oil, chopped fennel leaves, lemon zest and pepper.

{{this giveaway is closed}}

This post is in partnership with Philly FoodWorks; all opinions are my own.

29 Responses to "Roasted Broccoli Fennel Soup with Kale + Lemon Zest"

  1. Reply

    Lisa Belfield

    November 12, 2014 at 9:28 PM

    I would love to win a trial box from Philly Food Works! I have been trolling their instagram site for awhile now and they show some beautiful meals made with their products, would love to try them out!

  2. Reply


    November 12, 2014 at 10:30 PM

    Such a great giveaway! I am gluten free and mostly grain free and would love to win a beautiful box of local produce from Philly FoodWorks.

  3. Reply

    Kari @ Cooking with Toddlers

    November 12, 2014 at 11:18 PM

    Oh this looks so wonderful! Two of my most fav veggies combined. I’ll have to make this ASAP

  4. Reply

    kristie {birch and wild}

    November 13, 2014 at 12:12 AM

    Broccoli and fennel sound like a lovely combination. This might be the soup that makes me like cooked broccoli. It just looks so elegant and fresh.

    • Reply


      November 17, 2014 at 10:48 AM

      The broccoli is roasted and subtle, I think you’d like it Kristie!!

  5. Reply


    November 13, 2014 at 4:10 AM

    Now THAT is how you photograph soup!

    • Reply


      November 17, 2014 at 10:48 AM

      Haha, thanks Ellie :))

  6. Reply

    Katrina @ Warm Vanilla Sugar

    November 13, 2014 at 7:10 AM

    This soup sounds delicious! Love the flavour!

  7. Reply

    Amanda Clark

    November 13, 2014 at 9:41 AM

    I would love to win a box from Philly Food Works, because I love being inspired to cook by incredible food!!! Sherrie, you inspire me everyday to eat healthier and live better, and this would further the mission to live well :-)

    • Reply


      November 17, 2014 at 10:50 AM

      Awe thanks girl!!

  8. Reply

    Jennifer McCracken

    November 13, 2014 at 11:56 AM

    I was so afraid to try making soups until I took your program!
    In the past month and a half, I have been able to incorporate fresh veggies into my diet at every meal!
    MMM, I am so excited to try this soup.
    If I were selected to receive a trial from Philly Food Works, I would incorporate even fresher, seasonal vegetables than I currently use (from Giant, Trader Joe’s, or Whole Foods)! It would definitely be a delicious treat.

    • Reply


      November 17, 2014 at 10:51 AM

      YES! Soup is our friend!! :))

  9. Reply


    November 13, 2014 at 12:17 PM

    Hooray! Fall is the time to start trying every soup recipe I can get my hands on. Philly Food Works would fill up my pot with delicious options for sure! Thanks Sherrie and PFW! :)

  10. Reply

    Christine // my natural kitchen

    November 13, 2014 at 1:19 PM

    This soup looks lovely, I’ve never thought to combine broccoli and fennel but I’m sure they’d be delicious!

  11. Reply

    Holly Stephenson

    November 13, 2014 at 3:19 PM

    Yum, would love to do this! I moved from Nashville to Philly about a year ago and haven’t found a CSA that I love yet. Yay!

  12. Reply

    Jennifer @ Show Me the Yummy

    November 13, 2014 at 4:22 PM

    That soup is beautiful!!! Loving the color :)

  13. Reply

    Sara T

    November 13, 2014 at 4:37 PM

    I would love a box! I need some new inspiration for fall veggie cooking!!!!

  14. Reply

    Isadora @ she likes food

    November 13, 2014 at 9:35 PM

    I still have never had fennel before and I think I really need to change that! This broccoli soup is so beautiful and and I love the combo of broccoli and lemon together! I’ve been eating a lot of soup lately and I think this will be next on my list of soups to make :)

  15. Reply

    Sarah @ SnixyKitchen

    November 14, 2014 at 3:20 AM

    I don’t live in Philly anymore, but I just had to pop over to tell you how lovely this soup looks. Your photos are simply stunning and all this talk of Philly Foodworks is making me sad I didn’t know about it while I lived there!

    • Reply


      November 17, 2014 at 10:52 AM

      I know that if/when I leave Philadelphia, Philly FoodWorks will be one of the things I miss most. These guys are tops. Thanks Sarah, xo!

  16. Reply


    November 16, 2014 at 2:08 PM

    Your recipes are always creative and delicious. And I have to try this soup now. Can you share a gluten free stuffing recipe for Thanksgiving. If you haven’t already.

  17. Reply

    Rubina Tahir

    November 16, 2014 at 7:34 PM

    I would love to WIN this generous free box of Philly FoodWorks goods!!!! I am new to Philadelphia (since March) and love to support local farmers and business. I think winning this box would be a great opportunity to sample and see why this is such a good idea!!! I would love to share this experience on social media to educate others on 1. the contents of the box 2. How simple it is to pick up the box 3. farmers products 4. eating healthy
    thanks for your consideration!!
    Loving the recipes as well!
    Find me on twitter @chirorubina

  18. Reply

    Colin Ratner

    November 16, 2014 at 8:47 PM

    I Love the CSA

  19. Reply


    January 26, 2015 at 6:14 PM

    I can’t eat cashews (or any other nuts or beans for that matter) do you have suggestions for a substitute because this looks fabulous!

    • Reply


      January 27, 2015 at 7:20 PM

      Hey Megan – you could try blending the soup with some organic tofu or roasted cauliflower might give you a similar texture. Good luck and if you try something, let me know how it goes! xo

  20. Reply

    Irene S Hodge

    February 4, 2015 at 6:20 PM

    Did you mean 2 to 3 heads of garlic or 2 to 3 cloves…that sounds like a lot of garlic…

    • Reply


      February 5, 2015 at 6:00 PM

      Oh gosh yes! Thank you for letting me know about that Irene, haha.

  21. Reply

    alyssa (everyday maven)

    December 5, 2015 at 1:37 PM

    LOVE this soup! I just added it to the FlipBoard magazine I am curating but I also just wanted to peep in and say I grew up and am from Philly. We moved to Seattle a couple of years ago but I am going to share with my friends about PhillyFoodWorks – how cool!

    • Reply


      December 6, 2015 at 4:19 PM

      The folks at Philly FoodWorks are so great! Thanks for adding my work to your piece Alyssa, xo!!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- do not use or distribute them without permission | SC is represented by The Lisa Ekus Group