Fennel and apple soup

A versatile autumnal soup

This soup can be served hot or cold.

2 tbsp of olive oil

4 spring onions, sliced

2 cloves garlic, chopped

600 g fennel (trimmed weight) roughly chopped

1 celery heart, chopped

1 cooking apple, peeled, cored and roughly chopped

750 ml vegetable stock

Sea salt

Fennel fronds, to serve

 Heat the oil in a large pan over a medium heat and add the spring onions. Soften for 3 minutes, then add the garlic. Cook for 1–2 minutes, then add the fennel, celery and apple and salt. Stir, cover and sweat for 10 minutes, stirring frequently.

Pour in the stock and bring to the boil. Simmer for 15 minutes, until fennel is tender. Cool briefly, then purée in a blender. Serve hot, or allow to cool, chill for several hours and serve cold. Serve each bowl scattered with torn fennel fronds.