Roasted Broccoli Fennel Soup

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 4 bowls

If you want to make this without the cashews, use less water {2 cups instead of 3}. Other greens like spinach and collards will work in place of the baby kale. This recipe can be made ahead of time and kept in an airtight container in the refrigerator for up to 3 days.


  • 4 cups broccoli florets
  • 2 cups fennel, chopped into wedges
  • 2 Tbsp olive oil, divided
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 cups curly kale, ribs removed
  • 1/2 cup raw cashews
  • 3 cups filtered water
  • 2 Tbsp lemon juice
  • 3 large handfuls baby kale
  • sea salt, to taste
  • black pepper, to taste


  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
  2. 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.
  3. Meanwhile in a large saucepot 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.
  4. 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.
  5. Serve the soup warm with the dukkah on top.
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