Pea & fennel soup
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$2.10 per serve
(at time of publication)
Full ingredients list:
2 fennel bulbs, chopped
1 leek, chopped
1 medium potato, peeled, chopped
3 garlic cloves, chopped
1 litre reduced-salt vegetable stock
250g frozen peas
Flat-leaf parsley, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Place the fennel, leek, potato, garlic and the stock in a large saucepan over medium heat. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes, or until the vegetables are tender.
2 Set aside a few frozen peas on a plate to defrost for the garnish, and add the rest to the saucepan. Simmer for 5 minutes more.
3 Blend the soup until smooth, then season with cracked black pepper. Ladle the soup into four serving bowls, top with reserved peas and garnish with the flat-leaf parsley.
About this recipe
First published: August 2018