Tomato and fennel soup

Serves 2


1 large fennel bulb

1 small kumara (orange sweet potato) (250g), cut into 2cm pieces

4 small tomatoes (360g), halved

1 medium red onion (170g), cut into wedges

2 cloves garlic, unpeeled

cooking oil spray

2 1/2 cups (625ml) salt reduced vegetable stock

1/3 cup (55g) natural almonds, chopped coarsely

Cooking instructions

  1. Preheat over to 200°C. Line a large oven tray with baking paper.
  2. Trim fennel, reserving 1 tablespoon fennel fronds; cut fennel into wedges.Combine fennel, kumara, tomato, onion and garlic on tray. Lightly spray with oil. Roast 30 minutes or until tender and browned. 
  3. Peel garlic; blend or process kumara, tomato, fennel, onion, garlic and stock until smooth. 
  4. Place the soup in a medium saucepan. Bring to the boil. Serve soup spinkled with nuts and reserved fennel fronds. 


Preparation Time: 50 mins

Nutritional Information:


Per serve

Energy (kJ)


Protein (g)


Total carbohydrates (g)


Total fat (g)


Saturated fat (g)


Fibre (g)


Sodium (mg)



TIP   Make soup ahead of time and freeze for up to 3 months or refridgerate for 1 week. 


I'd like to read more about...

Click to see more or the + to add to your topics of interest

Articles just for you!

Get content tailored just for you through by choosing your topics of interest.

Choose Now >