Name: Roast carrot & fennel soup
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 kg carrots; 1 onion; 2 bulbs of fennel; olive oil; 2 cloves of garlic; 1.6 litres organic vegetable stock; 100 ml single cream; 1 teaspoon fennel seeds; 250 g strong bread flour; ½ teaspoon fast-action dried yeast; 1 teaspoon sugar

Roast carrot & fennel soup

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Total Time:
1 hour 30 minutes

Delicious aromatic soup paired with easy dunkable flatbreads.

Ingredients:

1 kg carrots
1 onion
2 bulbs of fennel
olive oil
2 cloves of garlic
1.6 litres organic vegetable stock
100 ml single cream
1 teaspoon fennel seeds
250 g strong bread flour
½ teaspoon fast-action dried yeast
1 teaspoon sugar

Instructions:

Preheat the oven to 190ºC/375ºF/gas 5. Peel and slice the carrots, onion, and fennel. Place in a roasting dish, toss with 2 tablespoons of oil, and roast for 20 minutes. Add unpeeled garlic cloves and roast for 20 more minutes until soft and browned. Remove skin from garlic cloves. Combine roasted vegetables with vegetable stock, bring to a boil, then simmer for 15 minutes. Blend until smooth. For the flatbreads, toast fennel seeds, crush, and mix with flour and salt. Dissolve yeast and sugar in water, add it to the flour mixture along with oil and more water. Knead for 5 minutes, then let rise for 30 minutes. Divide dough into 8, roll into ovals, and cook on a hot griddle until charred and puffed. Reheat soup, serve with cream, fennel tops, and warm flatbreads.

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