Roast kumara & fennel soup for $7.80

Serving size: Serves 1-2
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Lunch
Favourite flavours: Soup
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

650g kumara, peeled, chopped
1 large bulb fennel, trimmed, chopped
¼ cup olive oil
1 onion, chopped
2 teaspoons ground cumin
3 cups water
2 cups vegetable stock
1 baby eggplant, sliced
plain yoghurt, crusty bread, to serve

METHOD

Preheat oven to hot, 200°C. Line an oven tray with baking paper.
Place kumara and fennel on prepared tray. Drizzle with 1 tablespoon oil, tossing to coat. Season to taste. Bake for 20-25 minutes, until just tender.
Meanwhile, heat 1 tablespoon oil in a large saucepan on medium. Saute onion for 3-4 minutes, until tender. Stir in cumin and cook for 1 minute, until fragrant.
Add kumara and fennel. Stir in water and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes. Remove from heat. Hand-blend or process until smooth. Season to taste.
Heat remaining oil in a small saucepan on high. Cook eggplant for 1-2 minutes each side, until crisp. Serve soup topped with eggplant and a dollop of yoghurt. Accompany with crusty bread.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale August 17, 2009).