Fennel and carrot soup
This soup is fall as fuck. Happy October!
Ingredients
(You can obviously customize this a bit, so I encourage experimentation)
- One or two bulbs of fennel
-A few (6-10) carrots
- 3-4 bell peppers 2-4 sliced tomatoes
- Half an apple
- Salt and Pepper to taste
- a bit of Rosemary
- some fennel bits (?) what are the leaves/green things called?
- 1 tablespoon of Shio koji
- a tablespoon of miso
- 3-a lot of garlic cloves
- 1-3 chopped green onions
Directions
Roast sliced fennel, carrots, and bell peppers in the oven at 400 degrees with olive oil for 40 minutes.
Add the roasted veg to a pot along with the oil they were roasted in with enough water to cover and a bit more (like 1 to 2 liters of water).
Add tomato and apple.
Bring to a low boil.
Add rosemary and fennel bits.
Sauté the onions and garlic to bring out the aroma.
Add them to the pot.
Use an immersion blender or a big ‘ol blender to make the soup into a silky texture.
Add shio koji, mix in some miso, and salt an pepper to taste.
Cook on a simmer until thickened to your desired level.
Serve with chopped almonds or walnuts, or with some nice olive oil toast.
It’s… good.