I am a big fan of this combination and as we head into winter what a lovely dinner this makes. Just make sure to add some meat so you get your daily amount of protein. I suggest you shred up some left over chicken into the soup.
1 fennel bulb, sliced
1 medium white onion, sliced
6-7 medium roma tomatoes (sliced in half)
1 tbsp extra virgin olive oil
200 ml coconut milk
1.5 cups chicken stock
1 clove garlic, minced
1 tsp dried thyme
1 tsp dried oregano
salt and pepper to taste
Preheat oven to 200°C
Line a large baking sheet with foil. Place fennel slices, onion slices and tomato halves on the baking sheet. Drizzle olive oil over fennel and onions. Place in the oven to roast.
After 30 minutes, remove the onions and fennel from the oven and place them in a large saucepan or pot. Continue to roast the tomatoes for another 30 minutes.
When the tomatoes are roasted, add them to the pot with the onions. Add coconut milk, chicken stock, garlic, thyme, oregano, salt and pepper. Turn the pot to medium-high heat and bring the soup to a boil. Once soup is boiling, reduce heat to medium-low and allow to simmer for 10 minutes.
Transfer into a blender (or use an immersion blender) and pulse a few times until the soup reaches your desired consistency.
I like mine to be pretty thick and chunky so I don’t blend it for long.
Remember to add the shredded chicken into the serving bowls before you pour in the soup.