Anne’s fennel and carrot soup

Carrot & Fennel Soup

Carrot & fennel soup

Ingredient:

  • Three medium carrots, roughly chopped
  • Three whole cloves of garlic
  • One onion, quartered
  • One bulb of fennel, quartered

Method:

  1. Bake the chopped carrots, the garlic, the onion and the bulb of fennel in the oven temperature 175C) for 20 mins.
  2. Transfer to a saucepan and cover with stock and simmer for 20 mins.
  3. Liquidise, add salt, pepper and more stock if necessary.

Enjoy your soup!

 

Photo credit: freedigital (Photot by tiramisustudio)
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