Method
- Recipe by Alice Hart
- Preheat the oven to 190C/gas 5. Place the carrots, fennel and onion inside a roasting dish and toss with two tablespoons of essential olive oil. Roast for 25 minutes, adding the garlic clove cloves. Stir everything completely and go back to the oven for 25 minutes more, before the vegetables are soft and browned. Take away the papery skins in the garlic clove cloves.
- Place the roasted veg inside a large pan using the vegetable stock and produce towards the boil. Simmer lightly for fifteen minutes, then liquidise having a stick blender, until completely smooth.
- Now result in the flatbreads. Toast the fennel seeds inside a dry fry pan for thirty seconds approximately, until aromatic. Crush roughly having a pestle and mortar, then pour right into a bowl using the flour and teaspoon of salt. Dissolve the yeast and sugar in 100ml of hands-hot (not boiling) water, then combine it with the flour mixture using the oil and 60–75ml of warm water and blend til you have a gentle, although not sticky, dough. Knead for five minutes.
- Pop the dough into an oiled bowl, cover with oiled clingfilm and hang aside to increase inside a warm spot for half an hour. Then, with oiled hands, divide the dough into 8 and roughly roll each one of these right into a thin oblong. Stack them up, separating all of them with baking paper to prevent them from sticking together.
- Heat a griddle pan until it’s smoking hot and add some flatbreads (you’ll have to do this in batches). Prepare for a few minutes on every side, until charred and fat. Keep warm inside a tea towel while cooking the remainder.
- Lightly reheat the soup, and serve having a swirl of cream, a scattering of fennel tops and also the hot flatbreads.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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