Ingredients (serves 4):
4 red peppers
1 litre vegetable stock
1 onion -chopped
3 garlic cloves - chopped
4 tbsp fennel seeds
2tbsp olive oil
Roasted Red Pepper and Fennel Soup
Method
Preheat oven to 220˚C
Roast peppers in oven, when cooked place in a bowl and cover with cling film. This makes it easier to remove skin and seeds.
Sweat onions and fennel seeds in a deep sided saucepan.
Add garlic and cook for 10 min.
Add peppers and stock.
Bring to boil and simmer for ten minutes.
Liquidise the soup.
To serve
Reheat and serve with a little pouring cream and floury bread rolls.
Options
You may also use a fennel bulb and sweat with onions when making the soup.
Serve with chopped parsley and croutons.
