Beetroot and Fetta Soup

Ingredients

700g beetroot, peeled and chopped
2 tbs olive oil
2 large onions, diced
2 carrots, chopped
1 tsp fennel seeds
1.5L vegetable stock
2/3 cup cream

Heat 2 teaspoons oil in a large saucepan over moderate heat. Cook and stir beetroot, onions, carrots and fennel seeds for 5 minutes.
Add vegetable stock and bring to the boil. Cook for 20 minutes or until tender.
Blend soup until smooth. Add cream and stir through.
Serve topped with cubes of fetta.