To the carrot and fennel soup in Jamie Magazine, first preheat the oven to 375 degrees Fahrenheit. Put carrots, fennel and onion in a roasting dish, and toss with olive oil. After 20 minutes of roasting, remove the dish, add in garlic and return to the oven for an additional 20 minutes. Remove and place the roasted vegetables in a stove-top pot with vegetable broth, and simmer for 15 minutes. Remove the vegetables, and then blend until smooth.
The recipe provided by Jamie Oliver suggests serving the carrot and fennel soup with a simple flatbread. To make the flatbread, toast fennel seeds in a pan for 30 seconds or until fragrant. Crush the seeds, and add them to a bowl with about 1 cup of flour and 1/2 teaspoon of salt. After mixing, dissolve 1/2 teaspoon of fast-action dried yeast and 1 teaspoon of sugar in hot water. Add the dissolved yeast, flour mixture and olive oil with hot water, and knead the dough for five minutes.
After allowing the dough to rise in a warm place for 30 minutes, divide the dough into eight pieces, and roll into thin ovals. Heat a griddle, and add each section of flatbread dough. Cook each flatbread for a couple of minutes on each side until charred and puffed. Reheat the soup, and serve with the flatbread.