Roast Carrot and Fennel Soup
A great warming soup for a cold winter's day, or equally as good chilled!
- Time
- 60 minutes
- Serves
- 4
- Calories
- 301
Ingredients
- 1 tin (400g) chickpeas, drained
- 200g light ricotta cheese
- 1kg carrots, chopped
- 2 fennel bulbs, sliced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 6 cups vegetable stock
- 4 tablespoons low fat Greek yoghurt
- 1 spring onion, sliced
Method
- Preheat the oven to 180°C and roast carrot, fennel and onion for 20 minutes. Add the garlic and roast for a further 20 minutes until vegetables are golden.
- put the vegetables and stock in a pot, bring to the boil, simmer for 15 minutes then blend with a stick blender until smooth or let cool, blend in a blender then re heat in the pot.
- Serve with yoghurt and spring onion