Summary

Ingredients

• 500 g fennel
• 500 g carrot (s)
• 1 onion (s)
• 2 garlic clove (s), unpeeled
• 6 small sprigs thyme (s)
• salt and pepper
• some olive oil
• 1 liter vegetable stock
• 4 tablespoon yogurt, Greek

To garnish:

• 1 teaspoon fennel seeds, toasted
• 1 teaspoon thyme leaves, fresh
• Carrot (s), cut into fine strips

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Instructions

1. Preheat the oven to 180 degrees top / bottom heat.
2. Clean and wash the fennel and cut into slightly thicker slices. Peel the carrots and cut into large pieces. Spread the fennel and carrots with the thyme sprigs and garlic on a baking sheet lined with baking paper, season with salt and pepper, drizzle with olive oil and bake for about 35 to 45 minutes.
3. Roughly chop the onion, sweat in a little oil in a saucepan, deglaze with vegetable stock and simmer for about 15 minutes. Add the baked vegetables, peel the garlic cloves beforehand and remove the thyme sprigs.
4. Puree the soup. Possibly also add vegetable stock and season to taste.
5. Serve in portions, each with a tablespoon of yogurt, garnished with fennel seeds, thyme leaves and carrot strips.