Pea and Fennel is a very quick and colourful soup. My kids and I love this and it takes 15 mins at most to prep. Serve with wholemeal bread from your local bakery or better still…make your own! Bread-makers are cheap to buy these days and if you still have one languishing at the back of the cupboard somewhere it’s time to get it back in business.
Ingredients
1⁄4 Clove garlic, minced
1⁄4 Raw onion, diced
1.25 Fennel bulb, thinly sliced
70g Peas – fresh or frozen
11⁄2 Sprigs flat-leaf parsley, chopped 1⁄2 vegetable stock cubes
240ml Water
Splash of Olive oil
2 Slices wholemeal bread
Method
Heat a splash of olive oil in a pan and add in the diced onion and minced garlic. Fry until golden over a medium heat. Add the sliced fennel and fry for another 2 mins. Add the water, stock cube and peas, bring to the boil then simmer for 10 mins and blend until smooth. Season to taste and serve in a bowl topped with chopped fresh parsley and the sliced wholemeal bread on the side.
