Cauliflower and Fennel Soup with Freshly Made Croutons

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 1 litre of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 1.5 litres of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 750mls of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 750mls of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 750mls of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.

Dice shallot. Cut the tough bottom from the fennel, slice it in half, then into chunks. Cut cauliflower into bite sized pieces. Chop dill. Cut the ciabatta roll into 1cm pieces. Preheat oven to 180°C.

Heat oil in a pan over medium heat. Add the shallot, cauliflower, and fennel. Cook for 5–7 minutes until softened and slightly caramelised.

Add the stock concentrate and 750mls of water. Bring to the boil, then cook for 15 minutes.

While the soup is cooking, toss the ciabatta roll pieces with oil, salt and pepper. Bake in the oven for 6- 8 minutes until golden. Remove the croutons from the oven and set aside.

Remove the soup from the heat. Using a stick blender (or carefully transferring in batches to a jug blender), puree until completely smooth and creamy.

Divide the soup between bowls. Top with a swirl of cream, a sprinkle of chopped dill, and a generous handful of croutons to finish.