Description
A gorgeous rich roasted vegetable, tomato and fennel soup with a hint of orange
Syns: under one per portion
Ingredients
Scale
- 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
Instructions
- Pre-heat the oven to 160c
- 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)
- Season generously with salt and pepper
- Pop into the oven and bake for 3 hours. Just check this every hour, and give it a good stir every time you do
- 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.
- Using a hand blender (or a food processor), whizz it up until smooth, and then adjust the seasoning to taste (plenty of salt!)
- Serve
- Prep Time: 20 minutes
- Cook Time: 3 hours