Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onions, peeled and finely chopped
- 1 fennel bulb, finely chopped
- 1L vegetable stock
- 3 cloves garlic, peeled and minced
- 75grams spring greens, chopped, you may use rocket, spinach and bok choi.
- 1 lemon, zest and juice
- 1 pinch salt
Nutrition per serving
475kJ / 114Cal
475 Kilojoules or 114 Calories
5% of daily energy intake*
Protein
2.0grams
Fat
9.1grams
Carbs
7.1grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A zesty, light and refreshing vegetable broth.
Method
Step 1 of 3
Heat oil in a large stockpot over medium-high heat. Add onion and fennel, cook until the vegetables are soft and translucent. Stir in garlic.
Step 2 of 3
Add the stock and simmer for 10 minutes. Add the spring greens and cook for 5 more minutes or until the greens are cooked.
Step 3 of 3
Stir in the lemon juice and zest. Season with salt.
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