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1
To make the soup: Preheat the oven to 190C/gas 5.
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2
Next, put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil.
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3
Roast for 20 minutes, then add the garlic cloves.
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4
Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned.
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5
Remove the papery skins from the garlic cloves.
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6
Put the roasted veg in a large pan with the vegetable stock and bring to the boil.
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7
Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
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8
Serve with a swirl of cream and a scattering of fennel tops.
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9
To make the fennel flatbreads: toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant.
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10
Crush roughly with a pestle and mortar, then pour into a bowl with the flour and 1/2 teaspoon of salt.
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11
Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 6075ml of hot water and mix until you have a soft, but not sticky, dough.
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12
Knead for 5 minutes.
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13
Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes.
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14
Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval.
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15
Stack them up, separating them with baking paper to stop them from sticking together.
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16
Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches).
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17
Cook for a couple of minutes on each side, until charred and puffed up.
