Pea and fennel soup
- 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
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.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 12g
Make it gluten free: Use gluten-free bread and check stock is gluten free.
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.
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