Roasted Fennel & Garlic Soup Recipe

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Ingredients:

Serving

Directions:

Heat the oven to 160c.
Peel potatoes then place in a large saucepan with pinch of salt.
Top and tail fennel bulbs by cutting off woody botom and the stalks and discarding noth of these.
Slice fennel finely and place in a roasting tray with sliced onion and garlic. Drizzle with oiive oil and salt and pepper.
Toss the vegetables so they are coated with the oil.
Put on tray on middle shelf of oven for 15 minutes, turning the vegetables frequently to prevent burning.
Boil potatoes until cooked.
Remove fennel etc from oven and add to pan of potatoes. Ad vegetable stock and a large lade of water. Cook and simmer for another 10 minutes.
Once cooked, blitz with a hand blender of food blender.
When ready to serve, pour into bowls and add a dollop of creme fraiche and dress with chopped chives to finish (optional).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.76 Kcal (489 kJ)
Calories from fat	6.95 Kcal
		% Daily Value*
Total Fat	0.77g	1%
Sodium	127.99mg	5%
Potassium	934.74mg	20%
Total Carbs	25.25g	8%
Sugars	1.12g	4%
Dietary Fiber	8.86g	35%
Protein	4.42g	9%
Vitamin C	31.2mg	52%
Iron	2.6mg	14%
Calcium	115.1mg	12%

Amount Per 100 g
Calories	41.66 Kcal (174 kJ)
Calories from fat	2.48 Kcal
		% Daily Value*
Total Fat	0.28g	1%
Sodium	45.67mg	5%
Potassium	333.54mg	20%
Total Carbs	9.01g	8%
Sugars	0.4g	4%
Dietary Fiber	3.16g	35%
Protein	1.58g	9%
Vitamin C	11.1mg	52%
Iron	0.9mg	14%
Calcium	41.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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