Carrot, Fennel and Thyme Soup

Cheap, tasty and vitamin packed and an ideal choice for a quick lunch. Prepare a double or triple batch to store, portioned in the freezer, ready-to-eat at a moments notice.

1. 1. In a lidded saucepan, bring the chicken stock to a boil and add the roughly chopped carrots and fennel. Cover, turn down the heat and simmer for about 10 minutes until tender. Remove and allow it to cool a little.
   
   2. Tip the vegetables and stock into a food processor or for convenience use an immersion blender (hand held blender) directly in the pan. Add the thyme and seasoning and blend to smooth.
   
   Serve piping hot with fresh bread.
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