Ingredients:

2 tbs Olive Oil

Knob of unsalted butter

1 kg / 2 lbs 4 oz carrots, peeled, trimmed and sliced

3 x Fennel bulbs, trimmed and sliced, save tops for garnish

One Spanish onion, sliced

Olive Oil

Four Fat cloves of garlic, unpeeled


100 ml of Natural Yoghurt or Single Cream, to serve

Fresh parsley and/or chives. chopped

 

 

AND THIS IS WHAT YOU DO......

 

1. Pre-heat the oven to 180C
   
   
2. Heat the oil and butter in a  roasting pan and then add the vegetables.  
   
   
3. Stir until well coated and roast in the oven for about 30 - 40 mins.
   
   
4. Transfer the roasted vegetables into a large, heavy saucepan.
   
   
5. Now add the vegetable stock, stir, cover and leave to simmer for about 15 mins.
   
   
6. Remove from the heat and either using a stick blender or a food liquidiser, liquidise the soup until smooth.
   
   
7. Ladle portions into soup bowls and garnish with Yoghurt and sprinkle with herbs.