Ingredients
- 6 fennel quartered with the core removed
- 6 tablespoons olive oil
- Black pepper to taste
- 8 spring onions quartered
- 2 cloves garlic peeled and sliced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 2 litres vegetable stock or water
- Finely sliced spring onions to garnish
Instructions
Method
- Heat the oven to 200˚C
- Place the fennel in a baking tray with half the olive oil, sprinkle with black pepper and roast for 40 minutes
- Add the remaining olive oil to a large saucepan over a medium heat and gently fry off the garlic, then add the spring onions and soften.
- Add the cumin, coriander and turmeric, stirring everything together before adding the roasted fennel
- Pour in the vegetable stock or water and allow to simmer for 20 minutes
- Blend and serve topped with the finely sliced spring onions
Top tips
- Fresh chilli is delicious in this soup – add early on just after the spring onions or as a garnish finely sliced at the end
- You can roast all the ingredients together and then blend with the vegetable stock
- Experiment with using other herbs, spices and/or vegetables