ROAST CARROT & FENNEL SOUP

 

Serves 4

Preparation Time:  Approx 15 mins

Cooking Time:  Approx 55 mins

 

Ingredients:

 

2 tbs Olive Oil

Knob of unsalted butter

1 kg / 2 lbs 4 oz carrots, peeled, trimmed and sliced

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

100 ml of Natural Yoghurt or Single Cream, to serve

Fresh parsley and/or chives. chopped

 

 

AND THIS IS WHAT YOU DO......

 

1. Pre-heat the oven to 180C
    

2. Heat the oil and butter in a  roasting pan and then add the vegetables.   Stir until well coated and roast in the oven for about 30 - 40 mins.
    

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

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

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

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