SHARE MY RECIPES
Roast Carrot & Fennel Soup
ROAST CARROT & FENNEL SOUP
Preparation Time: Approx 15 mins
Cooking Time: Approx 55 mins
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
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......
Pre-heat the oven to 180C
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.
Transfer the roasted vegetables into a large, heavy saucepan.
Now add the vegetable stock, stir, cover and leave to simmer for about 15 mins.
Remove from the heat and either using a stick blender or a food liquidiser, liquidise the soup until smooth.
Ladle portions into soup bowls and garnish with Yoghurt and sprinkle with herbs.