Pea and fennel soup

Vegetarian pea and fennel soup packed with veges. The perfect winter recipe on a budget

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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2 fennel bulbs, chopped
1 leek, chopped
1 medium potato, peeled, chopped
3 cloves garlic, chopped
2 cups reduced-salt vegetable stock
1½ cups frozen peas
cracked black pepper, to season
fresh flat-leaf parsley, to garnish
4 slices mixed grain bread, to serve

Instructions

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1 In a large saucepan, set over a medium heat, place fennel, leek, potato, garlic, stock and 2 cups water. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.

2 On a small plate, set aside a few frozen peas to thaw for the garnish. Add the rest to the saucepan. Simmer for 5 more minutes.

3 In a blender or food processor, blitz soup until smooth. Ladle into 4 bowls and top each with a swirl of yoghurt and a few basil leaves, to garnish. Serve with bread.

Variations

Make it gluten free: Use gluten-free bread and check stock is gluten free.

HFG tip

Suitable to freeze.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 208 cal

Kilojoules 870 kJ

Protein 10 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 12 g

Sodium 650 mg

Calcium 100 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.