OVEN ROASTED FENNEL AND TOMATO SOUP

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I just have to tell you that here I’m being graced with the second day in a row of beautiful weather and they say it will continue so I’m not so grumpy today. I even mowed the lawn yesterday without complaining and out of free will-can’t remember when that happened last time so there’s hope in my life. So instead of sitting here in front of the computer I’m going to spend some time outside, putting a blind eye to the things I really should do but I can hardly work with three children around. Even if 2/3 of them don’t need any supervision really but they do make a lot of noise just existing and how can I work with that in my ears??? Really?
Chris of Mele Cotte is hosting a one-off event called Cooking to Combat Cancer and I have finally got around to make a dish for it. It is the simplest soup I ever made I think but it’s also one of the most savoury one I ever made, there are three ingredients (not counting olive oil, salt and a vegetable stock) and no herbs or spices but it’s surprisingly full of flavour. And healthy vegetables.

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OVEN ROASTED FENNEL AND TOMATO SOUP
2 portions

1 fennel bulb
3 tomatoes
1 carrot
500 ml / 2.1 cups light vegetable stock
Salt
Olive oil

- Cut the vegetables into pieces, put the on a baking tray with a little olive oil and sprinkle some salt over them.
- Roast for about 10-15 minutes or until soft and a little golden in a pre-heated oven (175°C/347°F).
- Put the vegetables in a pan and add the stock, leave it to simmer for 8-10 minutes and then blend it into a creamy soup.
- Add a little olive oil and salt if needed before serving.

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L