Roast carrot and fennel soup with fennel flatbreads recipe

1. 1

   To make the soup: Preheat the oven to 190C/gas 5.

2. 2

   Next, put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil.

3. 3

   Roast for 20 minutes, then add the garlic cloves.

4. 4

   Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned.

5. 5

   Remove the papery skins from the garlic cloves.

6. 6

   Put the roasted veg in a large pan with the vegetable stock and bring to the boil.

7. 7

   Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.

8. 8

   Serve with a swirl of cream and a scattering of fennel tops.

9. 9

   To make the fennel flatbreads: toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant.

10. 10

    Crush roughly with a pestle and mortar, then pour into a bowl with the flour and 1/2 teaspoon of salt.

11. 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.

12. 12

    Knead for 5 minutes.

13. 13

    Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes.

14. 14

    Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval.

15. 15

    Stack them up, separating them with baking paper to stop them from sticking together.

16. 16

    Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches).

17. 17

    Cook for a couple of minutes on each side, until charred and puffed up.

* Per serving · 4 servings · Values may vary.