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Jamie Oliver’s Roast Carrot & Fennel Soup
Ingredients
- 1 kg carrots , peeled, trimmed and sliced
- 2 bulbs of fennel , trimmed and sliced, tops reserved to serve
- 1 onion , sliced
- Olive oil
- 2 cloves of garlic , unpeeled
- 1.6 litres vegetable stock
- 100 ml single cream , to serve
- FOR THE FLATBREADS
- 1 tsp fennel seeds
- 250 g strong bread flour
- 1/2 tsp fast-action dried yeast
- 1 tsp sugar
- 1 tbsp olive oil , plus extra for shaping
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