A slight tweak to the old tomato soup here with the use of caramelised fennel. Surprisingly, the flavour is not too overpowering but allows for a little variety in your ordinary soups.

This one was slow cooked to allow the flavours to intensify in the dish.

Ingredients:

• 1 medium fennel, sliced
• 2 tsp garlic
• 1 red onion, sliced
• 2 tbs red wine vinegar
• pinch salt
• pinch white pepper
• 2 tbs italian herbs
• 1 tbs smoked paprika
• olive oil for sauteeing
• 2 x 400 grams italian tomatoes diced
• 1 tab Massell chicken style vegetable powder

Instructions:

1. Add the olive oil in with the garlic, pinch salt and pepper, onion and fennel.
2. Saute until the onion and fennel until soft.
3. Add the wine vinegar and italian herbs allowing the mixture to caramelise before going any further.
4. Add 1 cup of water with the stock, placing on high.
5. Once boiling, add the three other cups and the tomato with the paprika.
6. Simmer for at least 45 mins, stirring occasionally and season with more salt and pepper if required.