Fennel Tomato Soup
From Roots: A Vegetarian Bounty
2 tablespoons olive oil
1 medium onion, diced
½ cup chopped celery or celeriac
2 medium carrots, diced
2 medium fennel bulbs, quartered lengthwise and sliced
6 cups vegetable stock
1 can (28 ounces) diced tomatoes
2 teaspoons salt
1 teaspoon pepper
Optional croutons for garnish
Heat olive oil in a soup pot, add onion and celery and sauté
until tender. Add carrots and fennel; sauté until vegetables are
tender, about 5 minutes. Add stock, tomatoes, salt and pepper. Cook
over low heat about 30 minutes. Serve with croutons. Eight servings.
