Tomato, fennel and orange soup.
4
Servings
Olive oil
Ingredients
Method
- Heat the oil in a large saucepan. Sauté onion and fennel until soft. Add garlic and orange zest and sauté for another minute.
- Pour in the orange juice, tomatoes, tomato paste, seasoning and stock.
- Cover and simmer for 15-20 minutes or until fennel is tender.
- Add cream and puree soup.
- Top soup with a dollop of cream, an orange slices and some fennel greens.
- Serve with crusty bread.
