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Roasted Fennel, Apple & Almond Soup

Easy Serves: 4 45 Mins


1/2 cup almonds

2 apples, cored & quartered

1 tsp Gewürzhaus Immunity Blend

1 litre 24 Hour Chicken Broth

1 leek, halved length ways & cut into thirds

1 fennel bulb, cut into 4-5 flat segments

1 tsp maple syrup

extra virgin olive oil

How to Cook

1. Preheat oven to 180°C (conventional).

2. Dry roast almonds in a baking tray for 8 minutes. Set aside to cool.

3. Grease the base of a large baking tray with olive oil. Place vegetables in the tray, drizzle generously with more olive oil. Add a pinch of salt and pepper across the spread and drizzle 1 tsp maple syrup mainly onto fennel.

4. Bake for 30 – 40 minutes or until starting to brown. Let cool for 10 minutes.

5. In the meantime, heat chicken broth to a drinkable temperature in a saucepan on medium heat.

6. Blitz the almonds in a food processor, then add the vegetables and continue to process, add broth and spice. Blitz until smooth and silky.