Jane’s Roasted Fennel and Beetroot Soup

Pre-heat oven to 180oC

Fill one oven tray with chopped beetroot, and another tray of fennel, and some red onion and toss all in Olive Oil

Roast gently and add whole garlic if you’re in the mood!

When cooked through and soft, place into a pan, add some water (how much water is up to you – depends on the thickness you prefer), and some fresh herbs (e.g. parsley or tarragon), and pepper to your taste preference, and zap till wonderfully blended and smooth … totally yummy!

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