FENNEL, TOMATO AND ROAST GARLIC SOUP

  GF  WF  DF  SF  VEG

SERVES 2–3

Fennel is seriously underrated. Don’t be put off by its blandly coloured bulbousness; once it’s roasted, a miraculous alchemy occurs, bringing out the most scrumptious caramelised flavours. Fennel is also full of phytochemicals that act as antioxidants, fighting free radicals.

1 garlic bulb, whole, unpeeled

1 tablespoon extra virgin olive oil, plus extra for drizzling

Celtic sea salt, to taste

1 large fennel bulb, fronds reserved, bulb diced

125 g (4½ oz/½ cup) sugar-free tomato paste (concentrated purée)

400 g (14 oz) tin additive-free chopped tomatoes

1.25 litres (44 fl oz/5 cups) Vegetable Stock

1 tablespoon apple cider vinegar

60 ml (2 fl oz/¼ cup) lemon juice

freshly cracked black pepper, to taste

Preheat the oven to 200°C (400°F).

Slice 1 cm (½ inch) off the top of the garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with a little olive oil and sprinkle with salt. Roast for 30 minutes or until softened, then remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl.

Heat the oil in a medium saucepan over medium heat, then add the fennel with a pinch of salt. Cook, stirring frequently, for 20 minutes or until deep brown and caramelised.

Add the tomato paste, tomato and roast garlic flesh, then cook for a further 6 minutes, stirring frequently. Add the stock and stir to combine, then bring to the boil and simmer, partially covered, for 15 minutes.

Remove from the heat and add the vinegar and lemon juice. Allow to cool slightly, then purée in a food processor or blender until smooth. Grind over pepper, garnish with reserved fennel fronds and serve.