Carrot and Fennel Soup

Sofia always gets excited when our weekly veg box arrives and quickly unpacks it to see what goodies we have to cook with. This week we had a lovely big bulb of fennel in the box so after a quick rendition of Mr Bloom's theme tune ( Here I go again, I'm a beautiful fennel called Joan......) we decided to make some soup with it. We haven't been eating a lot of soup recently, with the warm weather, but we both felt like a cosy little dinner on a lazy day indoors. Here's our little recipe, if you want to have a bit of fun together in the kitchen, experimenting with new veggies

Ingredients

4 large carrots
1 Fennel bulb
Small pinch of paprika
1/2 teaspoon cumin powder
1/2 very low salt stock cube ( we use Kallo)
Pint water ( you may need a little more, depending on how thick you like your soup)
Teaspoon of olive oil
Pepper for seasoning

Method

Simply clean and roughly chop the carrots and fennel then pop into a saucepan with a little heated olive oil, and stir until softened slightly. Add the paprika and cumin then the stock cube and water. Simmer for about half an hour, until veggies have fully softened, then blend until smooth.  Add pepper and a big slice of homemade bread to serve.

Enjoy!