Pack a punch of extra flavour and give this fennel and veggie soup a try. A simple and great winter warmer. Easily add in any of your favourite vegetables.

Serves: 4+
Prep: 5 mins    Cook: 35 mins

Ingredients

• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic, crushed
• 4 sticks celery
• 1 bunch coriander, roots only
• 2-3 medium sweet potatoes
• 3 carrots
• 1 bulb fennel (use all)
• 1 litre stock
• Extra chopped coriander to serve (optional)

Directions

1. Dice up onion and vegetables
2. Heat oil in a medium pot on high heat
3. Add onion, garlic and celery to pot and sauté for 3 minutes, stirring occasionally
4. Add vegetables and fry for a further 2 minutes, stirring occasionally
5. Add stock
6. Bring to boil
7. Reduce heat and simmer for 25 minutes or until vegetables are soft
8. Blend together in a blender or using a stick blender
9. Garnish with chopped coriander

Notes

For a fennel and potato soup, swap sweet potato for potatoes, onion for leek and omit carrots.

Serve with crusty bread and enjoy.

Alternative serving suggestion: don’t blend soup and add some noodles whilst simmering soup.