ROASTED POTATO & FENNEL SOUP

I've never been that big on fennel. It always seemed to me a cross between some liquorice and celery that didn't work. A bit watery and not a lot of flavour. A disguised celery stick. So naturally I haven't cooked a lot of recipes that require fennel. That was until I had it roasted. And OMIGOSH does the flavour change. It becomes full of fennel liquorice flavour but sweet and yummy. I can't believe how much I like it roasted and how different the flavour is. Much better than any other form of fennel I have tried before. I love food surprises! We ate this soup for lunches for a week and I adored it, although I was a little sick of it at the end of the week. I have a very low food repeat tolerance threshold. This soup is also super simple as all you need to do is roast the vegetables and the process them in the food processor. You can find this recipe on the PPK.

My tips:

• I didn't use two fennel bulbs as the recipe states as they were a bit expensive. I would definitely use two next time when they are cheaper. You can get by on one large on though. I would probably add some more onion too.
• To boost that liquorice flavour I also added a small amount of dried tarragon. I also added a small dash of All Spice to the soup, as you would nutmeg to Pumpkin Soup, to give it a little more flavour due to the lack of fennel.
• I didn't warm my soy milk as I returned it all to the pot to reheat, with the dash of All Spice.
• I used my food processor and left the soup a little chunky.
• I like to serve this with Parsley, Sage, Rosemary and Thyme Scones but any nice bread would do.