Caramelised Fennel & Carrot Soup

Prep: 10 mins

Cook: 25 mins

Sweet organic carrots roasted with a double-hit of fennel (veg and seeds), wedges of onion and a clove or two of garlic, till the whole lot is tender and caramelised. Blitzed with piping hot veg stock, this is a recipe for seasonal soup heaven.

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205 kcal
(per portion)

Ingredients you'll need

1 fennel bulb
400g carrots
1 onion
2 garlic cloves
1 tsp fennel seeds
1 vegetable stock cube

From your kitchen

Sea salt
Freshly ground pepper
1 tbsp olive oil
750ml boiling water

Step by step this way

1.
Preheat your oven to 200C/Fan 180C/Gas 6. Trim the root and dry tops from the fennel (save any green fronds for later) and halve vertically. Cut roughly into 1cm slices. Scrub the carrots and cut into small chunks. Peel the onion and slice into wedges.
2.
Scatter the sliced vegetables onto a large roasting tin and sprinkle over the fennel seeds and a good pinch of salt and pepper. Tuck in the unpeeled garlic cloves. Pour over 1 tbsp oil and toss well till coat evenly. Slide into the oven and roast for 25 mins, till caramelised around the edges and tender.
3.
Pour 750ml boiling water into a jug and crumble in the stock cube. Whisk well with a fork till well combined.
4.
When the vegetables are cooked, transfer them into a pan and pour over the stock. Use a stick blender to whizz into a smooth soup. No stick blender? No problem, simply transfer the vegetables and stock to a food processor (in batches if necessary), and blend.
5.
Ladle the soup into bowls. Scatter over any reserved fennel fronds and serve..

This recipe is from

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