Preheat the oven to 200C, gas mark 6. Heat 1 tbsp oil in a saucepan, add the onions and cook for 5 minutes until
soft. Add the garlic and fennel seeds and cook for 1 minute;
take off the heat and add the beetroot and stock. Whizz until
smooth; reheat and season.
Cut the baguette at an angle into 8 slices and brush with the
remaining olive oil. Place in the oven for 5 minutes until the slices start to turn golden. Spread the goat’s cheese on the toasts and return to the oven for 2–3 minutes to heat through.
Remove the soup from the heat and stir through the crème
fraîche. Serve the soup with the toast and a sprinkle of dill.
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