Serves 2
Ingredients
- 400g vine tomatoes
- 1 fennel bulb
- 1 red onion
- 2 garlic cloves
- 1 tsp fennel seeds
- A handful of flat leaf parsley, leaves only
- 1 vegetable stock cube
- 2 scoops Hansom Tomato Ice Cream
Method
- Heat your oven to 200°C/Fan 180°C/Gas 6. Tumble the tomatoes into a roasting tin. Trim the dry ends off the fennel and pinch off any soft fronds. Set the fronds aside for later. Halve the fennel lengthways, then slice each half into 6 wedges. Peel and slice the onion into around 8 wedges. Add the fennel and onion to the tin.
- Drizzle the veg with 1 tbsp olive oil and season with salt and pepper. Toss the veg to coat them in the seasoned oil, and sprinkle with 1 tsp fennel seeds. Roast the veg for 20 mins.
- Drop the garlic cloves into a corner of the tin. Return the veg to the oven and roast for 20 mins more, till they are tender and lightly charred.
- While the veg roast, roughly chop the parsley leaves. Crumble the stock cube into a heatproof jug and stir in 400ml boiling water till it dissolves.
- When the veg are roasted, remove them from the oven, picking the garlic cloves out of the tin. Tip the veg into a blender and squeeze the garlic flesh in too. Pour in the stock and blitz till smooth. Alternatively, you can use a hand-held blender in the roasting tin, making sure to squeeze the garlic cloves from their skins before adding the stock.
- Taste the soup and add a little more salt or pepper, as needed.
- Pour into warm bowls and serve garnished with chopped parsley and a scoop of Hansom Tomato Ice Cream.
