Name: Roasted red onion and fennel soup
Prep time: 15 min
Cook time: 57 min
Total time: 1 h 12 min
Yield: 2
Ingredients: 2 small red onions sliced; 1 small fennel bulb (about 175g/6oz total weight) trimmed and thinly sliced; 1 clove garlic crushed (optional); 1 tsp olive oil; 1 tbsp red wine vinegar; 4 tbsp red wine (or additional stock); 1/2 tsp dried thyme; 450ml (16fl oz) home-made or reduced-salt vegetable stock; Freshly ground black pepper to taste; Small fresh thyme sprigs to garnish (optional)

Meal type: Main meal, Soup, Side dish, Starter

Serves: 2

Total time: 1 hour 12 minutes

Preparation: 15 minutes

Cook: 57 minutes

Preheat oven to 200°C/fan 180°C/gas mark 6. Put onions, fennel and garlic (if using) into a small, non-stick roasting tin; add olive oil and toss to coat vegetables. Roast in the oven for about 35 minutes or until vegetables are softened and tinged brown at edges, stirring once.
Remove from oven and transfer mixture to a non-stick saucepan. Add red wine vinegar; cook over a medium heat for 1 minute, stirring. Add red wine; bubble for 2-3 minutes or until almost all the wine has evaporated, stirring. Add thyme and stock. Bring to the boil; reduce heat, cover and simmer for 14-20 minutes.
Remove from heat; season to taste with black pepper. Divide soup between serving bowls; serve immediately, garnished with fresh thyme sprigs (if using).

Energy 437kJ 104kcal 5%

Carbs 6.9g -

Fat 4.3g Low 6%

Saturates 0.4g Low 2%

Sugar 4.8g Low 5%

Salt 1.1g Low 18%

% = an adult's reference intake

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Ingredients

2 small red onions, sliced

1 small fennel bulb (about 175g/6oz total weight), trimmed and thinly sliced

1 clove garlic, crushed (optional)

1 tsp olive oil

1 tbsp red wine vinegar

4 tbsp red wine (or additional stock)

1/2 tsp dried thyme

450ml (16fl oz) home-made or reduced-salt vegetable stock

Freshly ground black pepper, to taste

Small fresh thyme sprigs, to garnish (optional)

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Roasted red onion and fennel soup

Nutritional Information

Tried this at home?

Ingredients

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