Recipe

Tomato and fennel soup

This fresh and tasty soup is wonderfully fragrant and filling from the goodness of veggies. Serve it hot topped with crushed almonds for extra crunch.

Jan 31, 2011 1:00pm
  • 50 mins cooking
  • Serves 2
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Ingredients

Tomato and fennel soup
  • 1 large fennel bulb
  • 1 small kumara, cut into 2cm pieces
  • 4 small tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 2 clove garlic, unpeeled
  • cooking-oil spray
  • 2 1/2 cup (625 millilitres) vegetable stock
  • 1/3 cup (55 grams) natural almonds, chopped coarsely

Method

Tomato and fennel soup
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Trim fennel, reserving 1 tbsp fennel fronds; cut fennel into wedges. Combine fennel, kumara, tomato, onion and garlic on tray. Lightly spray with oil. Roast 30 minutes or until tender and browned.
  • 3
    Peel garlic; blend or process kumara, tomatoes, fennel, onion, garlic and stock until smooth.
  • 4
    Place the soup in a medium saucepan. Bring to the boil. Serve soup sprinkled with nuts and reserved fennel fronds.

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