Roast Carrot and Fennel Soup

 
Serves 4
Preparation Time:  Approx 15 mins
Cooking Time:  Approx 55 mins

 

 

Ingredients:
 

• 2 tablespoons Olive Oil

• Knob of unsalted butter

• 2 lbs 4 oz carrots, peeled, trimmed and sliced1 kg /

• 3 x Fennel bulbs, trimmed and sliced, save tops for garnish

• One Spanish onion, sliced

• Olive Oil

• Four Fat cloves of garlic, unpeeled

• 1.6 ltr / 2 3/4 pt vegetable stock

 

 

For the Garnish

 

• 100 ml of Natural Yoghurt or Single Cream, to serve

• Fresh parsley and/or chives. chopped

 

 

Method
 

1. Pre-heat the oven to 180C
    

2. Heat the oil and butter in a  roasting pan and then add the vegetables.  
    

3. Stir until well coated and roast in the oven for about 30 - 40 mins.
    

4. Transfer the roasted vegetables into a large, heavy saucepan.
    

5. Now add the vegetable stock, stir, cover and leave to simmer for about 15 mins.
    

6. Remove from the heat and either using a stick blender or a food liquidiser, liquidise the soup until smooth.
    

7. Ladle portions into soup bowls and garnish with Yoghurt and sprinkle with herbs.