Roasted tomato, capsicum and fennel soup with brie toast
600 g, ripe, quartered
2 medium, quartered
1 large, thinly sliced, fronds reserved
1 whole, chopped
4 cup(s), (1L)
Canned chickpeas, rinsed and drained
1 400g can
100 g, (4 x 25g slices), baguette
80 g, thinly sliced
1 tsp, toasted, lightly crushed
1 x 3 second spray(s)
- Preheat oven to 200°C. Place tomatoes, capsicums and fennel in a large baking dish and lightly spray with oil. Bake for 40 minutes or until golden and tender.
- Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add vegetable stock and roasted vegetables and bring to the boil. Add chickpeas. Reduce heat and simmer, uncovered, for 5 minutes or until heated through. Using a stick blender, blend soup until smooth.
- Meanwhile, preheat grill on high. Grill sourdough slices until golden. Turn over and top untoasted sides with brie. Grill for 2 minutes or until melted. Serve soup sprinkled with fennel seeds, reserved fennel fronds and brie toast.