Roasted Fennel and Carrot Soup

This is a winter staple in my house. It’s easy, healthy and delicious.
It’s based on a Jamie Oliver recipe I stumbled across a while back. It’s just so nice I thought I’d give it a mention on the blog. Hope you enjoy it as much as we do.


What you’ll need is:

    • 500 g of carrots
    • 1 fennel bulb
    • 1 onion
    • 2 cloves of garlic
    • 1 stock cube
    • vegan yoghurt [optional]

Start by heating the oven to 190 degrees (375 Fahrenheit). Slice up your carrots, fennel and onion. Pop them into a tray, drizzle with oil.


Once the oven is ready throw your veg in for around 20 minutes, at which point you want to add your garlic cloves (with skin) to the trays. Leave to roast for another 20 minutes.

Now you’ve got all your beautifully roasted bits and bobs all that’s left to do is to add it all into a large pan together with a litre of boiling water and the stock. Remember to squeeze the roasted garlic out of its sleeve before doing so. Simmer for 15 minutes. Blend. Done.

For extra indulgence add a dollop of plain vegan yoghurt and some fresh herbs. Coriander goes quite nicely. I usually also have some rye bread with Violife slices of vegan cheese to go with it. Enjoy.



Serves around 4.


About VeggieBlackboard

I am a twenty something architecture student from Scotland. I enjoy making easy, simple, cheap and healthy vegan recipes. All tried and tested by my foodie friends and myself.

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