Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!



Roast Fennel and Tomato Soup

Soup - Vegetable - Make this your favorite recipe - Upload a new picture for this recipe


INGREDIENTS
    • 1 bulb fennel, thickly sliced
    • 6 oz / 170 g cherry tomatoes
    • 1 carrot, chopped
    • 1 T olive oil
    • 2 cloves garlic, peeled
    • 1 t rosemary
    • 1 bayleaf
    • 1 1/2 pints / 700 ml veggie stock
    • 1 T balsamic vinegar

METHOD
Chop up fennel & place in baking dish with the tomatoes, garlic & carrot. Roast in olive oil at 180C/350F for an hour or until soft.

Tranfer ingredients to a sacepan & add stock & herbs. Simmer for 10 mins. Take off the heat & liquidize. Season to taste. Pass through a fine sieve.


NOTES

A Mrs Falafel original recipe.

posted by Mr Falafel

  • Vegan Roast Fennel and Tomato Soup
  • Vegan Roast Fennel and Tomato Soup

[View All]

[post a new comment]
[Reply] - [link] - Delicious! - [HughC] - 2007/01/21 - 08:15
This soup is really delicious and not too heavy of you pass it through a sieve. Any suggestions what to do with all the fibre left in the bottom of the sieve?


Categories

APPETIZERS
BEVERAGES
BISCUITS
BREAD
BREAKFAST
CAKE
CHEESE
CONDIMENTS
CONFECTIONARY
CURRY
DESSERT
EGGS
GRAINS
LEGUMES
MEAT
NOODLES
NUT
PASTA
PATTIES
PIES
PIZZA
QUICHE
SALAD
SANDWICHES
SOUP
SOY
STEWS
STIR-FRIES
VEGETABLES

veganfood.
© 2001-2008

COPYRIGHT
SEARCH