Tomato and fennel soup
- 50 mins
- Energy 1756kj
- Protein 14.7g
- Carbohydrate 38.8g
- Total fat 17.5g
- Saturated fat 1.3g
- Dietary fibre 12.5g
- Sodium 138mg
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
- Preheat over to 200°C. Line a large oven tray with baking paper.
- 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.
- Peel garlic; blend or process kumara, tomato, fennel, onion, garlic and stock until smooth.
- Place the soup in a medium saucepan. Bring to the boil. Serve soup sprinkled with nuts and reserved fennel fronds.