Preheat the oven to 180°C (conventional).
Dry roast almonds in a baking tray for 8 minutes. Set aside to cool.
Grease the base of a large baking tray with olive oil. Place vegetablesand apples in the tray, drizzle generously with more olive oil. Add a pinch of salt and pepper across the spread and drizzle 1 teaspoon of maple syrup mainly onto fennel.
Bake for 30-40 minutes or until starting to brown. Let cool for 10 minutes.
In the meantime, heat chicken broth to a drinkable temperature in a saucepan on medium heat.
Blitz the almonds in a food processor, then add the vegetables and continue to process, add broth and spice. Blitz until smooth and silky.
4 Comments
Your blog is impressive, thanks to the quality of your recipes & other content…
hi there
I decided to make this soup again but immunity blend is no longer available – can you please update the recipe with the missing ingredients? I can only remember garlic and ginger
I used chilli infused olive oil to the roasting vegetables and a small piece of ginger to the bone broth. This soup is soooo fresh and absolutely delicious. Will definitely be on my “go to” soups
Hi team! What type of apples do you recommend for this recipe? Should they also be roasted in the oven with the vegetables? Thanks.