A friend , Jane was calling round for lunch and using the ingredients from my organic box this is what I created for us - A lovely Spring time soup - creamy and sweet.

1 large fennel bulb - sliced

4 large carrots - sliced

1 leek - sliced

1 red onion -sliced

1 small potato - cubed (this is just used for thickening really and can be omitted)

1 litre good veggie stock ( I use Bouillon)

Ground black pepper

And here's how you make it :

Saute the veggies in olive oil and butter until just starting to soften - this takes about 15mins - then add the veggie stock and freshly ground pepper ( about 1/2 teaspoon) and allow to simmer for about 15 mins until the carrots are nice and soft

Transfer to a blender and blend until smooth - this is best done in batches though you can use a hand held blender

Transfer to pan to warm through again and serve with a swirl of cream or creme fraiche and warm crusty bread. Enjoy!!