Warm up from the inside with a substantial fennel soup with flavours of aniseed and apple.
- Heat the olive oil in a large saucepan over medium heat. Cook the onion, stirring often, for 10 minutes or until soft. Add the garlic, fennel and apple. Cook, stirring, for 3 minutes or until the apple starts to soften. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for 20-25 minutes or until the vegetables are soft.
- Blend half the fennel mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining fennel mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper.
- Meanwhile, preheat oven to 200°C. Combine extra virgin olive oil, fennel seeds, oregano and lemon rind in a small bowl. Place bread on a baking tray and brush with oil mixture. Bake for 8-10 minutes or until golden.
- divide soup among serving bowls. Top with cream and reserved fennel fronds. serve with fennel seed toast.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set