Roasted Red Pepper, Fennel and Tomato Soup - Penguin Books Australia

Ingredients

• 1 large fennel bulb, peeled
• 1 red onion
• 2 red capsicums (peppers), halved and deseeded
• 500g (1lb) tomatoes
• 4 garlic cloves, in their skins
• 1½ tsp sugar
• 2 tbsp olive oil
• 1 large sprig of fresh rosemary, leaves only
• 1-2 tbsp vegetable oil
• 1½ tsp fennel seeds
• ½ tsp nigella seeds
• 400ml (14fl oz) passata
• 1 litre (2 pints) vegetable stock
• 1 red chilli, split and deseeded
• salt and freshly ground black pepper
• handful of fennel leaves