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!
Ingredients:
• 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
Method:
• 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
Optional:
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
