I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
We are gathering the last of our garden’s summer harvest. Beautiful heirloom tomatoes, peppers, and cucumbers litter our countertop. When a beautiful bulb of fennel and perfectly imperfect garlic arrived in my Imperfect Produce delivery, I knew soup was in our future. This Roasted Red Pepper & Fennel Soup captures the flavors of Summer and transitions us seamlessly to Fall.
This recipe does involve turning on your oven, so if you’re still in the throes of hot and humid weather, roast those veggies ahead of time (like in those cooler mornings or late evenings). Roasting brings out the natural sweetness of the peppers and cuts the acidity of tomatoes.
Like most soups, we freeze half the batch to save for later in the season. In December we’ll defrost a few mason jars and be magically transported to this glorious season. This is a perfect nourishing soup for postpartum families with plenty of brightly colored, anti-oxidant rich veggies and healing broth. Using bone broth will up the nutrient quality of the soup, but you can use chicken or veggie broth if that’s your preference.
I use an immersion blender or stick blender to give roasted red pepper and fennel soup its smooth texture. It also cuts down on dishes from pureeing in a blender. I use my stick blender for pureeing soups, blending up boosted coffees, making homemade mayo, and pureeing fruit for gummies! If you don’t have a stick blender, you can puree this in a traditional blender or food processor, just be sure to let the steam escape as you puree or allow the soup to cool slightly. Exploding red pepper soup is messy (and potentially painful!).