Contributed by (Recipe adapted from www.vegan-food.net)

Ingredients

1 ½ tsp Fennel seeds
1 tsp Cumin seeds
1 lb baby Onions, quartered
3 large Yams, peeled and roughly chopped
3 Apples
3 Tbs Olive oil
900 ml Vegetable stock
Salt and Pepper to taste
handful of fresh Tarragon leaves to serve

Instructions

Preheat oven to 450°F. Dry fry the fennel and cumin seeds in a heavy-based frying pan over a moderate heat, turning frequently for 3 minutes or until they start to go brown and pop. Coarsely crush the seeds using a pestle and mortar. Put the onions and yams into a roasting dish. Core and roughly chop the 2 apples and add them to the dish. Sprinkle the crushed seeds over the vegetables and apples and season with salt and pepper. Drizzle 2 Tbs of olive oil over the top. Roast for 25 minutes, then turn the vegetables over and roast for a further 25 minutes. The onions should be tender when pierced with a knife. Remove 2 yam chunks and 8 onion quarters and set them aside. Put half the remaining vegetables into a food processor with half the stock and process to a smooth paste. Transfer to a saucepan. Repeat with the remaining vegetables and stock. Warm the soup over a gentle heat. Chop the reserved apple and saute in some olive oil along with the reserved onion and yam until golden. Add to the soup and warm through. Serve in 4 bowls with a scattering of tarragon leaves.

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