Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 500grams frozen peas
- 1 fennel bulb, sliced
- 2tablespoons mint leaves, chopped (plus whole leaves, to garnish)
- 4 cup salt-reduced vegetable stock
- 60grams baby spinach leaves
- 1teaspoons olive oil (to garnish)
Nutrition per serving
260kJ / 62Cal
260 Kilojoules or 62 Calories
3% of daily energy intake*
Protein
3.8grams
Fat
1.8grams
Carbs
5.5grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat stock in a large saucepan until simmering.
Step 2 of 5
Add fennel and peas and bring to the boil. Reduce heat and simmer gently for 15 minutes or until fennel is just soft and peas are still bright green.
Step 3 of 5
Add spinach and mint and simmer for a further 2 minutes.
Step 4 of 5
Remove from the heat and allow to cool slightly before puréeing with a stick blender, or in a food processor, until smooth and creamy.
Step 5 of 5
Reheat soup in a clean saucepan. Pour into serving bowls and garnish with mint leaves, black pepper and a drizzle of olive oil.
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