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Roast carrot & fennel soup

www.jamieoliver.com
  • 45 minutes
  • Serves 4

INGREDIENTS

250 gs

bread flour

1 kg

carrots

2

fennel bulbs

1 tsp

fennel seeds

2 cloves

garlic

1 tbsp

olive oil

4 servings

olive oil

1

onion

100 mls

single cream

1 tsp

sugar

1 3/5 l

vegetable stock

1/2 tsp

yeast