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Roast Fennel and Tomato Soup

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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

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[Reply] - [link] - Delicious! - [HughC] - 2007/01/21 - 06:15
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?


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