Roast Fennel and Apple Soup

INGREDIENTS

  • 2 Large fennel bulbs
  • 3 Granny smith apples
  • 1 clove Garlic
  • 1 tspn Thyme leaves
  • to season Sea salt and freshly cracked black pepper
  • 1/4 cup Plain yoghurt
  • 1 tspn Chive
Print Recipe

Preheat a fan forced oven to 180°C.

Place the fennel, apple, and garlic onto a lined baking tray, drizzle with the Extra Virgin Olive Oil and sprinkle with the thyme, salt and pepper.

Place into the preheated oven and roast for fifteen minutes until slightly caramelised.

Then remove the tray from the oven and place the fennel, apple, and garlic into a large saucepan along with the stock and Verjuice and gently cook over low to medium heat until the fennel and apple are soft.

Remove from the heat, then carefully pour the mixture into a food blender and blend to smooth or desired consistency and season with salt and pepper to taste.

Stir through the yoghurt and serve with freshly cut chives.