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Fennel Soup with Ginger and Garlic

• 1 tablespoon of sesame oil,
• 6 large garlic cloves, sliced,
• 2 medium heads of fennel, chopped,
• 25g (1oz) root ginger peeled and finely grated,
• 900ml (11/2 pints vegetable stock),
• soy sauce to taste.

Heat the oil in a large saucepan, add the garlic and saute' for 5 minutes.

Add the fennel and stir for about 10 minutes until it softens then add the ginger and stock and simmer. Cook partially covered for 25 minutes.

Allow the soup to cool then liquidise and strain. Add Soy sauce to taste and add single cream to serve, if desired.