While I am taking a bit of a break from eating nothing but soups as I am finally able to enjoy more solid food again, there is a particular soup recipe that I enjoyed while I was getting used to braces. I asked you on Instagram and Facebook if you fancy the recipe and quite a few of you were keen, so here it is!
This soup came about from the fact that I didn’t quite anticipate how much I won’t be able to chew in my first week of braces and bought way too many raw veggies as I got too carried away veg shopping, as usual. I had these two super handsome fennel bulbs, which I would normally add to pasta or throw into a salad, staring at me vacantly every time I opened the fridge and I really didn’t want them to go to waste. They sat there with half a zucchini and a bunch of cherry tomatoes so I’ve decided to throw all of that into a baking tin to roast it nicely until soft and caramelised and then blend into a creamy, slightly smoky and spicy soup. The result was really super tasty and I’ve made it a couple more time since, especially that fennel is in season here right now – I keep on seeing really handsome specimens in my local supermarket. The original recipe was a touch more involved as I sauteed onion and garlic in olive oil separately, but for the sake of simplicity and to keep this soup as hands off as possible, I simplified the process by roasting the onions and garlic in the oven, alongside fennel and cherry toms. If you are after something more filling, add some homemade croutons, spiced chickpeas or seeds as a topping or serve with a hefty slice of grilled bread. Delicious, filling and healthy.
2 slices of quality stale bread (I recommend sourdough or Turkish pide, which is what I used this time) 1 tbsp olive oil fine sea salt
