Fennel. I don’t think I would’ve ever thought about trying this as a kid. It doesn’t really loook appetising….this white bulb with thin stringy leaves. The smell…even worse!

Who could like a vegetable that smells of aniseed?

I was never even game enough to try this vegetable until now… This is one vegetable that is freely available from many fruit and vegie stores at the moment and is quite an interesting winter comfort food.

Not knowing what would actually compliment this vegetable well, I thought the sweetness of the kumara (sweet potato) would balance off the aniseed taste and chilli would bring the spiciness up to another level.

This soup is also very low in fat and calories, it only has vegetables, spices and minimal olive oil!

Serves:

• max 8 serves

Ingredients:

• 1 medium sweet potato, skin removed
• 1 fennel bulb, hard bulb area removed and fennel sliced thin
• olive oil (for when roasting)
• pinch salt
• pinch pepper
• pinch chilli
• 1/2 tsp cumin
• 1 tsp coriander
• pinch of nutmeg
• 2 cubes of Massel chicken style vegetable stock
• 1.5 litres of water
• 3 tsp minced garlic

Instructions:

1. Preheat over to 180 degrees celsius
2. Slice the potato and fennel up small and place in a baking tray lined with olive oil.
3. Drizzle with olive oil and salt on top.
4. Cook for 30 minutes or until soft.
5. Heat water, stock and garlic in boiling water.
6. Mash potato and fennel, adding to the water.
7. Use a blender to vitamise the potato and fennel.
8. Add all other ingredients, simmer for at least 10 minutes.
9. Add more water, if you would prefer a thinner mixture.