- 1 large red onion, peeled and quartered
- 1 large fennel bulb, (bulb only) roughly chopped
- 3 cloves garlic
- 1 large beetroot, peeled and roughly chopped
- 30g olive oil
- zest and juice of 1/2 large orange
- 100g filtered water (for blanching zest)
- 1 stick celery, roughly chopped
- 1 tbsp vegetable stock paste
- 800g filtered water
- 1 sprig fennel
Method:
1. Preheat oven to 180C.
2. Place onion, fennel, garlic and beetroot onto a baking tray and drizzle with the oil. Cover with foil and roast for 45 mins or until vegetables are cooked.
3. Place orange zest in TM bowl and chop 10 secs/speed 8. 4. Add 100g water and heat 2 mins/100C/speed 1. Drain the zest and discard the water.
5. Place blanched orange zest back into the bowl with the remaining ingredients and add the cooked vegetables before cooking 20 mins/100C/speed 1.
6. Blend soup by turning speed slowly to speed 9 for 1 min. 7. Adjust seasoning to your taste and serve with chopped fennel fronds scattered over the top.