recipes
Roasted tomato and fennel soup
Ingredients
- 500g ripe tomatoes
- 1 fennel bulb
- 2 cloves garlic
- 1 onion
- Olive oil (PREGO)
- Few springs of thyme
- Vegetable stock (KNORR)
- 150g natural yoghurt
Method
Clean and cut all the vegetables and put on a baking tray. Sprinkle with salt, pepper, thyme and a good glug of olive oil. Roast the vegetables in a hot oven for approximately 20 minutes, or until cooked. Transfer the vegetables into a clean pot and whiz with a hand blender. Adjust the consistency with enough of the vegetable stock to obtain a nice consistency. Bring to the boil, check seasoning and serve with a spoonful of natural yoghurt.
Suggested accompanying wine: DELICATA Medina Syrah Carigan Grenache D.O.K. Malta
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.