I made this with a glut of carrots I got from my organic box last week. I used milk and butter in it, but a vegan version could be made using oil instead of butter and soya milk or extra stock in place of the milk.
Serves 4
1 clove garlic
1 medium onion
4 carrots
2 medium heads fennel
2oz butter
1pt vegetable stock or water
1/4 pint skimmed milk
1 tsp dried parsley
salt & pepper to taste
1. Chop the onion and garlic and slice the carrots and fennel. Everything will be blended up at the end, so don’t worry about neat pieces.
2. Heat the butter in a large saucepan, and soften the vegetables for 10 minutes. You’ll need to put the lid on the saucepan, but don’t forget to give it an occasional stir.
3. Add the stock, parsley and seasoning, and bring to the boil.
4. Turn the heat down until the soup is simmering, and cook until tender – about 30 minutes.
5. Blend the soup in a blender, then return to the pan.
6. Add milk to the required consistency.
