Tomato and Fennel soup

With Autumn at the doorstep in the North Hemisphere, the weather asks for warming, grounding foods like soups. The following recipe is a comforting tomato soup with the extra kick of fennel, which not only adds a nutty, sweet flavour but also strengthens digestion.


1 red onion

1 garlic clove

3 thyme sprigs

2 fennel bulbs

1 tablespoon tomato puree

1x400g tin tomatoes

300g fresh tomatoes

400 ml water

1 tablespoon maple syrup

1 teaspoon chilli flakes

Salt and pepper

Optional: coconut milk to serve


Place a pan over medium heat, add a splash of olive oil and cook the chopped onion and garlic with a pinch of salt for about 5 minutes.

Add the thyme leaves, fennel and tomato puree and cook for another 10-15 minutes. Then add the rest of the ingredients.

Bring to the boil, then reduce heat and leave to simmer for around 45 minutes. Add more water if it becomes too thick.

Once cooked, remove from heat, add fresh pepper and salt if needed, and then blend until smooth.

Remember to welcome the new season with seasonal foods! Which other recipes are you planning for the fall?

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