Roasted Fennel Soup

4

Deliciously creamy, the roasted fennel becomes a more delicate flavouring with a soft texture, making this soup smooth and light. Perfect with a slice of sourdough to contrast.

AUTUMN - VEGETARIAN - GLUTEN FREE

 

Here's how you do it

1.       First, chop your fennel and potato and roast in a little olive oil for 40 minutes at 180 degrees.

2.       Next. Pop your water on the hob with the stock and eat and stir until the stock is completely dissolved.

3.       Now, chop your shallot or onion and fry over a medium heat in a little olive oil and the cumin, until soft and just starting to caramelise.

4.       Your stock should be simmering nicely now, so chop your celery (leaves too) and drop into the stock, pop the lid back on and allow to cook for 5 minutes, and remove from the heat.

5.       Once the fennel and potato are roasted nicely, take them out the oven and put them in with the stock, along with your fried onions.

6.       Now blend thoroughly, using a submersible hand blender or a processor.

7.       Add the cream and heat through before serving.

Us girls in the house, adore our soups. What better meal for a chilly day? What satisfies that midday rumble better than a thick soup to fill all the gaps, closed only further by a torn off chunk of crusty bread? Its almost worth having a miserable day outside for, just so that you can smugly watch the wind lash outside, the rain thundering on the glass, knowing that you have a mighty soup on your side – the meal of champions. Champions who delight in an afternoon snooze. You’ve earned it.

Ingredients

  • 2 bulbs of fennel
  • One large potato
  • Extra virgin olive oil
  • One large shallot or onion
  • 50g celery
  • 1.5 litres of veg stock (2 stock cubes/jellies)
  • 1 tsp cumin
  • 2 tbsp cream

What’s in this recipe