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Recipe: Vanessa Fletcher’s roast fennel and carrot soup

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vegetarian
winter
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Is it summer where you are?

We got you… here’s a summery sweet potato gnocchi, kale and pecorino recipe from Vanessa.

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Preparation Time10 MINUTES

Cooking Time35 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

2 fennel bulbs (keep the fronds for garnish, remove the stalks)
5 carrots, peeled
2 cloves of garlic
3 tablespoons good olive oil
Salt and pepper
1 litre vegetable stock

To serve

Sour cream
Salt and pepper
Peppercorns
Fennel fronds

Is it summer where you are?

We got you… here’s a summery sweet potato gnocchi, kale and pecorino recipe from Vanessa.

1

Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.

2

Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.

3

Take the pan off the heat and blitz with a stick blender.

4

To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.

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If you missed our intro to Vanessa Fletcher last month, don’t fret. We have another warming recipe for you in the form of her roast fennel and carrot soup. The perfect remedy for those cold January evenings.

Roast Fennel and Carrot Soup

Preparation Time10 MINUTES

Cooking Time35 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

2 fennel bulbs (keep the fronds for garnish, remove the stalks)
5 carrots, peeled
2 cloves of garlic
3 tablespoons good olive oil
Salt and pepper
1 litre vegetable stock

To serve

Sour cream
Salt and pepper
Peppercorns
Fennel fronds

Is it summer where you are?

We got you… here’s a summery sweet potato gnocchi, kale and pecorino recipe from Vanessa.

1

Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.

2

Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.

3

Take the pan off the heat and blitz with a stick blender.

4

To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.

SHOW MORE
SHOW LESS

If you missed our intro to Vanessa Fletcher last month, don’t fret. We have another warming recipe for you in the form of her roast fennel and carrot soup. The perfect remedy for those cold January evenings.

Roast Fennel and Carrot Soup

1

Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.

2

Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.

3

Take the pan off the heat and blitz with a stick blender.

4

To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

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