Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Jamie Oliver's roast carrot and fennel soup


Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


A sweet and aromatic soup. Serve it with bread or flatbreads.


1 kg
carrots (peeled, sliced )
Fennel Bulbs (trimmed and sliced, save the fennel tops for the garnish)
1 clv
1 3⁄5 l
veg stock
100 ml
single cream


  1. Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes.
  2. Add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
  3. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
  4. If saved for later, gently reheat the soup, and serve with a swirl of cream, and a scattering of fennel top.