Pumpkin and Fennel Immunity Soup
Josh Ball
Rated 4.1 stars by 8 users
Category
Soup
Servings
6
Prep Time
15 minutes
Cook Time
60 minutes
Craving comfort in a bowl to beat the cold weather?
This pumpkin and fennel immunity soup is just what you need to warm up from the inside out. Packed with seasonal favourites like pumpkin, fennel and cauliflower. Make a big batch, freeze the rest, and you’ve got instant comfort ready whenever you need a lift. It's so good even @kathleeninbloom's furry friend could not resist!
Give it a go, and while you’re at it, avoid the hassle and stock up on your kitchen essentials from the Farmers Pick Pantry
Ingredients
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1/2 Large pumpkin
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1/2 Fennel Bulb
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1/2 Cauliflower
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2 Carrots
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2 Potatoes
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1 Small Piece of Ginger
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1L Stock of your choice
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Olive Oil
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Salt & Peper
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1 TSP Turmeric
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1 TBSP Oragano
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1 TBSP Thyme
Directions
Slice vegetables and place them on a baking tray, drizzle with olive oil and add salt and pepper to taste
Roast all Vegetables for 30-40 mins at 200 degrees until soft and golden
Combine roasted vegetables in a large pot and add stock, ginger, turmeric, oregano and thyme
Bring to a simmer before turning off the heat and using a stick blender to combine
Serve hot and enjoy the leftovers!
