Carrot and Fennel Soup
This soup is full of goodness and you will be getting one of your 5-a-day for sure! It also tastes absolutely delicious and is a breeze to make.
Servings
4bowls
Servings
4bowls
Ingredients
Instructions
  1. Chop and wash all the vegetables. In a large sauce pan on a medium heat warm the oil and add the garlic purée.
  2. Add all the vegetables and pour in 300ml of chicken stock, bring to a boil, place the lid on and leave on the heat for 10 minutes.
  3. Take off the heat and add 200ml of chicken stock. Using a soup stick start to whizz up your vegetables until it looks like a purée.
  4. Gradually add all the stock and keep blending until you are happy with the consistency of your soup.
  5. Using a mortar and pestle crush up your fennel seeds until you have a powder. Add to your soup, season well with salt and pepper.
  6. Put back on the heat for 10 minutes on a low heat to cook through.
  7. Serve with half a cheese toasty or some crunchy bread, garnish the soup with coriander if you wish. Enjoy!