Fennel and carrot soup
2 fennel bulbs
250 g carrots
1 red onion
2 garlic cloves
2 tbsp olive oil
Salt and pepper, to taste
1 liter water
2 vegetable stock cubes
Peel and roughly chop the fennel, carrots, onion, and garlic.
Place the chopped vegetables in an oven dish, drizzle with olive oil, and season with salt and pepper.
Roast in the oven at 200°C for 30-40 minutes, or until the vegetables begin to brown.
Transfer the roasted vegetables to a pot, add the water and vegetable stock cubes, and bring to a boil.
If the carrots are still firm, simmer the soup a bit longer until they soften.
Blitz the soup with a hand blender or in a food processor until smooth.