Squash & Fennel soup
Course: Lunch, DinnerDifficulty: MediumServings
22
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursWith these cold and stormy spring days, we couldn’t wish for a better dish than a warm soup, full of flavour from the fennel and aromatics, sweet and creamy from the squash.
Ingredients
- Veggies
2 Squashes
5 Onions
10 cloves of Garlic
2 Fennels
500gr Chickpeas
- Aromatics
10 leafs of Sage
2 branches of Rosemary
Black pepper
Sea Salt
Directions
- Wash and cut all your veggies into cubes.
(Save 2 onions and 5 cloves of garlic for step 4).
- Spread the veggies on a tray, season with olive oil, salt and black pepper.
- Put the tray in the preheated oven at 180º for about 1 hour.
- Heat the olive oil in a large pan and fry the onions and garlic you had set aside.
- Pour all the veggies from the tray into the sizzling pan(mix everything).
- Add 2.5 L of boiling water.
- Let the mixture reduce for 30 minutes.