Pea Pudina Fennel Soup

Pea Pudina Fennel Soup


Be the first to make this!

About this recipe: Bulb of fennel, peas and pudina cooked together, pureed and then seasoned to taste. Simple, healthy and intensely flavourful!

Brenda Houghton

Serves: 6 

  • 600 g bulb of fennel, chopped
  • 500 g fresh or frozen peas
  • 900 ml vegetable stock
  • 3 tablespoons chopped fresh mint
  • Salt and black pepper
  • To garnish: a few small cabbage/lettuce leaves and a few sprigs of fresh herbs, such as chervil and mint

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Place the fennel, peas and stock in a large saucepan and bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the fennel is tender.
  2. Add the chopped mint and simmer for a further 1 minute.
  3. Reserve a cupful of the vegetables and purée the remaining mixture in a food processor or with a hand-held mixer. Scrape the purée back into the pan.
  4. Return the reserved vegetables to the soup and reheat. Season to taste with salt and pepper then serve, garnished with the lettuce leaves and herbs.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate