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.
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.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 12g
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