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Fresh Living Network
Roasted fennel and tomato soup

Roasted fennel and tomato soup

This soup is great garnished with a dollop of Pick n Pay fresh basil pesto. Keep for 3-4 for days in the fridge or freeze for up to one month.
4
RECIPE TYPE:Soups
 
ENERGY 789KJ
CARB 29g
PROTEIN 6g
FAT 8g
Method
  • Preheat oven to 180°C.
  • Place tomato, fennel bulbs and garlic on an oven tray, drizzle with olive oil and vinegar. Sprinkle over sugar, salt and pepper and roast for 25-30 minutes. Remove from oven and allow to cool.
  • Pour tomato and fennel mixture, with all the juices, into a deep bowl.
  • Blitz with a hand-held blender until smooth, add tomato juice and stir well.
  • Serve cold drizzled with olive oil.

 

More good ideas

  • Thin soup with more tomato juice, add a dash of Worcestershire sauce and use as a base for a Bloody Mary cocktail.
  • Serve with nachos and guacamole for a little Mexican flair.
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