Fennel & Root Vegetable Soup!

Winter has finally arrived in Victoria and it’s cold, windy and wet!  I don’t know about you but the idea of comfort food starts to creep in, imagining things encased in pastry, roasted crunchy on the outside soft and squishy on the inside stuff, the smell of baking bread and of course soups. Hopefully I can share some of my favourites in a weekly blog with a simple recipe and  fresh ingredients all on a good budget to show off to your family and friends.

Today we start off with fennel and root vegetable. You know how the supermarkets will bag up wilted veggies in bulk and sell them off  for a reduced price? Well Woolworths do this and even if you only use half of what’s in the bag I guarantee you at least one delicious cheap meal out of that bag. I found a beauty today for $3.00 containing turnips, swedes, carrots, potatoes, capsicum, fennel bulbs and various sized and coloured chilli peppers.  With loads of recipes and ideas on how to prolong the life of fresh produce all over the internet why  would we  ever need to throw it away? Unless it’s breaking down into slimy smelly unrecognisable compost then yep,  toss that!

Recipe costs approximately  $0.85 cents per bowl assuming you already have the basics (garlic, an onion, thyme , salt & pepper)  in your pantry, below is the recipe I hope you enjoy  this delicious soup as much as we did…..cheers!

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What you’ll need……

2 tbsp olive oil ( because it’s healthier than processed oils such as vegetable and tastes better in the soup)

2 tsp crushed garlic

1 medium brown onion peeled and chopped

1 large carrot cleaned and chopped

2 large turnips peeled and diced

2 large swedes peeled and diced

2 medium potatoes peeled and diced

1 large sweet potato peeled and diced

6 cups chicken or stock  ( substitute with vegetable stock for vegetarian option)

1 tsp dried thyme

sea salt & cracked pepper

How to do it…..

In a large saucepan heat oil on a low – medium  heat and add garlic and onion and sauté until soft.  Add carrot, turnips, swedes, potato and sweet potatoes and cook for five minutes stirring occasionally to prevent catching. Turn heat to high and add stock, add thyme and salt and pepper and stir then cover and boil until all vegetables are very soft. Remove from the heat and using a stick blender carefully blitz until smooth….that’s it mate! Serve hot with a splash of cream if desired or garnish with a slice of freshly cooked beetroot and a green fennel frond like I did, team with some crusty bread and there you go, keep in an air tight container in the fridge for up to a week.

Well I’m off to find a use for those lovely little chillis…….Ooroo!

 

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