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Fennel and Carrot Soup

Name: Fennel and Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 Bulbs of Fennel; 1kg carrots, peeled, trimmed and sliced.; 1 onion, sliced; 1 spritz low cal spray oil; garlic cloves, unpeeled; 1.6 liters vegetable stock; 60g reduced fat creme fraiche, to serve (Optional)

Vegan
Vegetarian

Warm up with our delicious Fennel and Carrot Soup

Preparation Time	15mins
Cooking Time	15mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

2 Bulbs of Fennel

1kg carrots, peeled, trimmed and sliced.

1 onion, sliced

1 spritz low cal spray oil

garlic cloves, unpeeled

1.6 liters vegetable stock

60g reduced fat creme fraiche, to serve (Optional)

Method

Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and spritz with low cal spray oil.

Roast for 20 minutes, then add the garlic cloves.

Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.

Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.

Gently reheat the soup, and serve with a swirl of creme fraiche.