Fennel and Carrot Soup
- Three medium carrots, roughly chopped
- Three whole cloves of garlic
- One onion, quartered
- One bulb of fennel, quartered
- Bake the chopped carrots, the garlic, the onion and the bulb of fennel in the oven temperature 175C) for 20 mins.
- Transfer to a saucepan and cover with stock and simmer for 20 mins.
- Liquidise, add salt, pepper and more stock if necessary.
Enjoy your soup!