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.
crush to a powder
Organic chicken stock cubes
(if you want to make this vegetarian then use vegetable stock)
salt and pepper
optional to serve
Chop and wash all the vegetables. In a large sauce pan on a medium heat warm the oil and add the garlic purée.
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.
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.
Gradually add all the stock and keep blending until you are happy with the consistency of your soup.
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.
Put back on the heat for 10 minutes on a low heat to cook through.
Serve with half a cheese toasty or some crunchy bread, garnish the soup with coriander if you wish. Enjoy!
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