Roasted Fennel & Carrot Soup

Roasting your veggies brings out so much flavour! Fennel has become one of my favourite veggies! Anti Inflammatory, Anti Bacterial and a powerful antioxidant. Rich in Vitamin C & Manganese (needed for wound healing, blood sugar control and metabolism functions) Combined with all the other ingredients it makes for a delicious hearty soup!


• Olive oil

• 2 onions diced

• 2 cloves garlic diced

• 3 carrots chopped

• 1 celery stick chopped

• 1 -2 fennel bulbs

• 1/2 butternut squash

• 500ml water


Flavour Release:

• Sea salt

• Black Pepper

• Soy sauce

• Worcestershire sauce



• Roast the onion, garlic, carrot , butternut squash, fennel , celery for about 25 – 30 mins. Drizzle olive oil on top and cover over with foil to avoid burning the tops


To make a fuller meal / quick nutritious evening meal:

• Add 1 tin of butter beans to the soup OR 

• 1 x lean chicken breast shredded over the soup