Autumn has some of the best colourful produce that are full of warm and snug flavours. This is no exception, I guarantee it!
I’ve always found roasting vegetables first, for most soups, brings out such a beautifully, intense, velvety texture and flavour.
Even though tomato soup is one the most popular soups there is always a way to change things up to give it an edge and still keep the delicious flavours of the humble tomato. I’ve added the freshness of fennel here and the pairing is divine.
This recipe is incredibly straightforward to follow and packs a punch of flavours.
10 mins
35 mins
2
Ingredients
1 Fennel Bulb
6 Large Vine Tomatoes
Coating:
1 Tbsp Oil
¼ Tsp Asafoetida Powder
½ Tsp Paprika Powder
1 Tsp Dried Thyme
½ Tsp Himalayan Salt
½ Tsp Crushed Chillies (Optional)
Saute:
30g Vegan Butter
¼ Tsp Asafoetida Powder
½ Tsp Nutmeg Powder
10 Basil Leaves
½ Tsp Himalayan Salt
½ Tsp Agave Syrup (Or Sweetner of choice)
¼ Cup Oatly Cream
1-2 Tbsp Balsamic Vinegar
Method
1. Preheat the oven at 200°C. Line a baking tray with greasproof paper.
2. Wash the tomatoes and fennel. Cut up the fennel into quarters, removing the leaves and base.
3. Mix together the ingredients for the coating and cover the fennel and tomato.
4. Roast for 25 mins turning the fennel once halfway through.
5. Once cooled blend the roasted veg, this should be to a smooth consistency, (if not, blend as much as possible and use a large sieve to catch any of the fibre that couldn’t be blended – Important).
6. In a deep pot, melt the butter over a medium flame.
7. Add in the asafoetida, nutmeg and basil leaves and sauté for 2 mins.
8. Pour the blended veg into the sauté
9. Add in salt & sweetener.
10. Stir in @oatly cream and vinegar.
