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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