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
- 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
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Instructions
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)
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Calories 208cal
-
Kilojoules 870kJ
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Protein 10g
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Total fat 2g
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–Saturated fat 0g
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Carbohydrates 30g
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–Sugars 12g
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Dietary fibre 12g
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Sodium 650mg
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Calcium 100mg
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Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
