Geroosterde venkelsoep met tomaten
Author: Must be Yummie
Serves: 40
- 2 bulbs of fennel finely chopped
- 10 cloves of garlic peeled and finely chopped
- 3 large tomatoes, I peel them because I like my soup to be smooth
- 1 can of tomato puree
- Pepper and sea salt
- Olive oil
- Preheat the oven to 180°C. Drizzle the fennel and garlic with some olive oil and season with pepper and salt.
- Spread the vegetables over a baking tray you have covered with baking paper and roast for 20 minutes in the oven or until fennel is softened.
- Heat 1 tablespoon of olive oil in a large skillet and add the fennel, garlic and tomatoes.
- Add the tomato puree after 2 minutes and let it stew for 5 minutes before adding 1l of water.
- Let this soup simmer for 15 minutes and then mix it with a blender of mixer. If this soup is too thick, you can always add some water.
- Enjoy!
Serving size: 4 appetizers
Recipe by Must Be Yummie at https://mustbeyummie.com/venkelsoep/
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