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10th January 2017
Autumn | Comfort | Family | Kids | lunch | One pot | Recipes | soups | Vegan | Vegetarian

Best soup recipe

A gorgeous rich roasted vegetable, tomato and fennel soup with a hint of orange

At this time of year you see a lot of soup recipes around that stuff in a load of veg in an attempt to be as healthy as possible- as much as I love lots of veggie soups there is no need to have something bland and boring.

I am such a big fan of this soup that I made a huge batch this weekend, and now I have a load of portions made up in the freezer! The basis of the recipe was from a vegetarian cookery course that I attended at Exeter Cookery School (you can read all about my experience here ).  

I used a white wine stock pot (I get this from Tescos and it is fab!), but if you can’t get hold of this then I have also tried it with vegetable stock which works fine.  Equally you could just throw in a glass of white wine if you fancy (I made a version on New Year’s Eve that used a whole bottle!) You don’t have to stick religiously to the vegetables listed- just use any veg you have that roast well- in the batch pictured I added courgette as I had some to use up but it wasn’t in the original recipe. Make sure you add the fresh fennel and orange zest though, these are key!

The other really key thing with this soup is to season it really well with salt- keep tasting until you have got it just right, the right level of salt really makes a huge difference.

I did keep a tablespoon of olive oil in this- if you are following Slimming World and want to keep it syn free you can take this out and use low calorie cooking spray instead.

My Recipe

Serves: 8
Syns: less than 1 per portion (olive oil)
Healthy Extra: none

Ingredients

  • 1 red onion, peeled and cut into wedges
  • 1 bulb fennel, trimmed and roughly chopped
  • 1 leek, trimmed and roughly chopped
  • 2 red peppers and 2 yellow peppers, deseeded and roughly chopped
  • 2 carrots, peeled and cut into chunks
  • 1 whole bulb garlic, cloves removed from skin and added in whole
  • 2 tins chopped tomatoes
  • 1 litre white wine stock (I found this in Tescos- if you can't get hold of it use vegetable stock)
  • 1 tbsp olive oil
  • Peel of one orange (use a potato peeler and just take off the surface of the skin, not the white pithy bit)
  • freshly ground salt and pepper
  • (If you have fresh rosemary, thyme or bay, throw some in while everything roasts)

Method

  1. Pre-heat the oven to 160c
  2. Prepare all the veg and the orange peel, and throw in a large baking tray. Stir through the olive oil, coating everything, stir in the chopped tomatoes, and then pour in half of the white wine stock (500ml)
  3. Season generously with salt and pepper
  4. Pop into the oven and bake for 3 hours. Just check this every hour, and give it a good stir every time you do
  5. Remove from the oven, Place in a large saucepan and add the remaining stock, bringing up to the boil and then turning the heat off.
  6. Using a hand blender (or a food processor), whizz it up until smooth, and then adjust the seasoning to taste (plenty of salt!)
  7. Serve

Additional Info

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