This delicious soup is so easy to make. Don’t be scared off by the fennel – the flavour mellows as it cooks.
Preheat oven to 400 degrees Fahrenheit.
Spread vegetables evenly on two baking sheets.
Mix together oil and spices. Spread mixture evenly over prepared vegetables.
Roast for about one hour until nicely caramelized.
Transfer to a pot and add about four cups water. Purée with immersion blender. Add additional water as needed (I used an additional two cups).
Garnish with pumpkin seeds, sesame seeds or roasted chickpeas.