Orange, Carrot & Fennel Soup

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• 

  Step 1

  Slice the onions and fry with the garlic in a pan with a little butter.

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  Step 2

  Peel and chop the carrots. Add to the pan.

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  Step 3

  Crumble the stock cubes into a bowl, add the tablespoon of fennel then top with the hot water. Leave the stock to dissolve.

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  Step 4

  Once the onions have browned, add the stock to the pan.

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  Step 5

  Leave to simmer for 45 minutes so that the carrots become soft.

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  Step 6

  Once the carrots have cooked, remove from the heat and allow to cool a little. Squeeze in the juice from the oranges.

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  Step 7

  Pour into a blender.

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  Step 8

  Blend until smooth.

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  Step 9

  Pour the soup back into a pan. Add the paprika, the final tsp of fennel and season with salt and pepper.

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  Step 10

  Heat gently.

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  Step 11

  Serve hot in marmalade jars.

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