Roast Pepper & Fennel Soup

Updated at: Sun, 14 Jul 2024 17:37:06 GMT

Step 1

Pre heat the oven.

Step 2

Roughly chop all fresh ingredients and add to a baking tray.

Step 3

Sprinkle over dried herbs and spices. Add salt and the honey.

Step 4

Pour the oil into the tray, and gently toss the veg so everything is coated.

Step 5

Place the tray, uncovered, into the oven and roast for 50 minutes - checking partway to stir and make sure the veg isn't sticking.

Step 6

Once the veg is cooked, remove from oven and allow to cool slightly.

Step 7

Gradually add roasted veggies and seasoned oil to a blender. Blitz to a smooth paste consistency.

Step 8

Once the veg is smooth, add to the blender your Greek yoghurt.

Step 9

After mixing through the yoghurt, gradually add water to the blender - while mixing - to let the soup down to your preferred consistency.

Step 10

If serving now, decant soup into a saucepan to reheat for 5 to 10 minutes on the hob.

Step 11

Strain through a sieve into a pan or storage container for a smoother consistently.

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