Autumnal, Creamy Roasted Fennel Soup.
That temperature change! Oh how I loathe the season change, descent into colder, darker times. I always struggle! I am such a sun-baby! To counteract some of the seasonal change effects, I look for warming foods, candles lit and cosying-in with my kids in the evenings rather than heading, picnic in tow, straight to the beach.
Anyway, roasted fennel is an absolute favourite of mine, I made it into a soup this week, and it was creamy and unctuous and everything I needed!
1 sweetheart cabbage
1 head broccoli
2 large white onions, chopped
4 cloves garlic, chopped
1/2 inch fresh ginger, crushed
Handful fennel leaves
2 fennel bulbs
2 cans coconut milk
1 tbsp fennel seeds
2 bay leaves
2 tbsp veg stock
1/2 tsp turmeric
1/2 tsp ground cumin
2 cups boiling water
Oil for frying and roasting
salt & pepper
Pre-heat the oven to 180 degrees celcius.
Chop the fennel bulbs, arrange on a baking tray, add salt and pepper and olive oil to roast them in.
Turn the fennel a few times to ensure even roasting, remove after 25 minutes or when golden in colour.
In a frying pan, add some oil, the ginger, garlic, onions, fennel seeds, turmeric & cumin. Heat for 5 minutes or so till onions are translucent.
Transfer the mixture to a large pan, adding the cabbage, broccoli, fennel leaves and 2 tbsp water - place the lid on and reduce for 10 minutes (check that it doesn't catch).
Add the veg stock and the coconut milk and 2 cups boiling water
Cook for a further 10 minutes with the lid on
Add the roasted fennel
Remove from the heat, blitz it till it's smooth, adding more water depending on your consistency preference.
Autumnal, creamy roasted fennel soup, serve with hunks of bread and butter or homemade croutons.