This roasted fennel and apple soup is healthy, hearty and packed with flavour. The perfect winter warmer, made with our 24 hour bone broth as a base. The result is a delicious soup that's rich in minerals and vitamins. Fennel is a great source of fibre and antioxidants, while apples are a good source of Vitamin C. This soup is sure to leave you feeling nourished and satisfied.
Dry roast almonds in a baking tray for 8 minutes. Set aside to cool.
Grease the base of a large baking tray with olive oil. Place vegetablesand apples in the tray, drizzle generously with more olive oil. Add a pinch of salt and pepper across the spread and drizzle 1 teaspoon of maple syrup mainly onto fennel.
Bake for 30-40 minutes or until starting to brown. Let cool for 10 minutes.
In the meantime, heat chicken broth to a drinkable temperature in a saucepan on medium heat.
Blitz the almonds in a food processor, then add the vegetables and continue to process, add broth and spice. Blitz until smooth and silky.