So. I bought some fennel from Borough Market and couldn’t really decide what to do with it. Since I needed to make flapjack I thought i’d maximise the use of the oven and make a spicy roast vegetable soup. So here is the recipe:

Take some carrots, peel them (despite them being the sort you don’t need to peel but they’ve since gone a bit ick in the fridge) and slice in half. Then chop fennel and two medium onions into the same size chunks. Place them in a deepish tray and drizzle with lots of olive oil. Then sprinkle over salt, sage and black pepper. Place in a lowish oven (~120) for half an hour or so. Shaking in the middle.

Just before you are going to take the veg out of the oven melt around 50g of butter in a largeish saucepan and put the kettle on. Dump the veg into the butter and sweat for a little bit. Use some of the hot water from the kettle to scrub off any tasty bits from the roasting tray (not going to be much if it’s non-stick). Next, put two heaped teaspoons of boullion powder (or a stock cube or two) in with the vegetables and add water until they are reasonably covered. Add chilli flakes and some black pepper. Bring to the boil and then simmer for 10 minutes.

Next is the messy part. Take off the heat and use a blender to blend until the texture is thick with the odd interesting bit. Put back onto the heat. Bring back to the boil and simmer for another 5 minutes. Season to taste, adding a bit of fresh parsley at the last minute.

Leave a Reply

Your email address will not be published. Required fields are marked *