One sheet pan is for carrots, 1 teaspoon kosher salt, 2 tablespoons of olive oil, a crack or two of pepper. The other pan is for onion and fennel ... better a Vitamix. Puree until smooth.

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

We love Provençal vegetable soup, made with navy beans, tomatoes, carrots, fennel, zucchini, onion and green beans, and topped with pistou, a pesto-style basil puree. This soup is great for a ...

Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned. Add the tomato purée ...