fennel + pea soup

Photo Cred: Brodie Lane
Photo Cred: Brodie Lane

Gorgeously green; this soup is easy, fresh and delicious! We play around with the recipe to suit our mood. Served piping hot in winter with a sprinkling of toasted fennel seeds or served warm in summer with some shredded fresh mint added to the mix with a generous blob of crème fraîche. Make sure you use baby peas and add them at the end of the cooking. Doing this keeps the soup gloriously green and adds a lovely texture too.

INGREDIENTS

  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 brown onion, chopped
  • 1 large fennel bulb, trimmed and chopped
  • 2 medium potatoes, peeled and quartered
  • 1 litre of vegetable stock
  • 360 g frozen baby peas
  • 1 tbsp cream
  • salt + pepper to taste

METHOD

  1. In a large saucepan over medium heat add the oil and gently cook onion and fennel.
  2. Add garlic and cook for one minute.
  3. Add potato and stock, simmer until potato is soft.
  4. Add frozen peas and cook for 5 minutes.
  5. Take soup off the heat and add the cream, blend until smooth.

Serves 4

Enjoy! x

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