Fennel & Leek Soup

2 teaspoons fennel seeds
2 leeks, white and pale green section only
2 eschalots (aka French shallots) peeled and halved
2-3 cloves garlic
Knob of fresh ginger, peeled and roughly chopped
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
25g EVOO or oil of choice
1 large or 2 small fennel bulbs, roughly chopped, including stalks and fronds
4 sprigs of fresh rosemary, leaves only
500g water
400g can white beans such as cannellini or butter beans

Place fennel seeds in TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible.

Meanwhile, carefully wash leeks: Discard roots and dark green ends, cut leeks in half lengthwise and rinse making sure to separate layers to remove sand and grit. Roughly chop.

Add leeks, eschalots, garlic, ginger and stock cube to TM bowl and chop 5 sec/speed 5. Scrape down sides, add oil and sauté 3 min/120°C/speed 1.

Add fennel and chop 5 sec/speed 5. Add rosemary, water and white beans. Cook 15-20 min/100°C/speed 1. Blend 1 min/speed 5-9, increasing speed gradually.