Maggie Beer


Roast Fennel and Apple Soup


Step 1: Preheat a fan forced oven to 180C.

Step 2: Place the fennel, apple and garlic onto a lined baking tray, drizzle with the Extra Virgin Olive Oil and sprinkle with the thyme, salt and pepper.

Step 3: Place into the preheated oven and roast for fifteen minutes until slightly caramelised.

Step 4: Then remove the tray from the oven and place the fennel, apple and garlic into a large saucepan along with the stock and Verjuice and gently cook over a low to medium heat until the fennel and apple are soft.

Step 5: Remove from the heat, then carefully pour the mixture into a food blender and blend to smooth or desired consistency and season with salt and pepper to taste.

Step 6: Stir through the yoghurt and serve with freshly cut chives.


  1. 500g 2 large fennel bulbs roughly chopped
  2. 375g 3 granny smith apples peeled and roughly chopped
  3. 1 clove garlic crushed
  4. 1 tspn thyme leaves
  5. [unknown amount] 4 cup Chicken Stock
  6. 40ml 2 tbspn Verjuice
  7. 60ml 1/4 cup plain yoghurt
  8. 1 tspn chive finely chopped

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