Hodgepodge Soup with Carrots, Fennel, Peas & Parsnips

It was a Sunday evening and I hadn’t done much by way of grocery shopping the week leading up to it, and here I was wondering what soup to make for dinner. I looked in the refrigerator and I had a little of this and little of that – i.e. little bit of carrots, two fennel bulbs, parsnips, and peas in the freezer. Hence the name hodgepodge soup for this concoction of a veggie soup. As I was making this soup I got asked a few times by the family “What soup are we having for dinner?”  To which my answer with a laugh was “Hodgepodge soup.😀”  The next question was “What does that mean?”  I told them I’m just making a soup with whatever veggies were at hand and let’s hope it turns out good. Guess what folks?  Every family member LOVED the soup. I kept getting compliments like “This is really good Mommy.” and “This is delicious soup, is there more?”  In fact, we cleaned out the entire soup pot!

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Hodgepodge Soup with Carrots, Fennel, Peas & Parsnips

Ingredients:

  • 2 fennel bulbs finely chopped
  • 2 cups carrots finely cut
  • 2 cups frozen peas
  • 2 cups peeled and cut parsnips
  • 1 onion finely chopped
  • 6 cloves garlic finely crushed
  • 2 tbsp olive oil
  • 1 tsp chili flakes (optional)
  • 2 tsp herbs of your choice – thyme, chopped basil, sage, rosemary
  • 1 cup tomato sauce
  • 5 cups vegetable broth or water
  • 1 tsp garlic powder (optional)

Directions:

  • In a large pot heat 1 tbsp olive oil. Sauté 4 garlic cloves and all the onions until they become tender. Add chili flakes, carrots, parsnips, peas, herbs, salt, pepper, and broth. Cook covered until the vegetables are tender – about 15 – 20 minutes.
  • In the meantime in another pan heat 1 tbsp olive oil. Add 2 cloves crushed garlic and toast in oil. Next add cut fennel and cook until they beocome tender and slightly caramelized.  Add the caramelized fennel to the veggies and broth.
  • Add tomato sauce and continue cooking soup for an additional 5 minutes. After 5 minutes soup is ready.
  • Sprinkle garlic powder if you have and mix-in. Serve soup with extra black pepper.

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