dill & fennel

Fennel and carrot soup

This soup is fall as fuck. Happy October!


(You can obviously customize this a bit, so I encourage experimentation)


Roast sliced fennel, carrots, and bell peppers in the oven at 400 degrees with olive oil for 40 minutes.

Add the roasted veg to a pot along with the oil they were roasted in with enough water to cover and a bit more (like 1 to 2 liters of water).

Add tomato and apple.

Bring to a low boil.

Add rosemary and fennel bits.

Sauté the onions and garlic to bring out the aroma.

Add them to the pot.

Use an immersion blender or a big ‘ol blender to make the soup into a silky texture.

Add shio koji, mix in some miso, and salt an pepper to taste.

Cook on a simmer until thickened to your desired level.

Serve with chopped almonds or walnuts, or with some nice olive oil toast.

It’s… good.