Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 bulbs fennel, trimmed and diced
- 4tablespoons butter
- 1 large zucchini, diced
- 2 medium onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- 300grams potato, peeled and diced
- 3tablespoons parmesan, grated
- 1.50L vegetable stock, made with 2 stock cubes, hot
- 4tablespoons cream
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
7.1grams
Fat
26.0grams
Carbs
27.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fennel is a great addition to veggie soups as it adds a lovely aniseed flavour.
Method
Step 1 of 3
Heat the butter in a large, deep pan on medium heat and cook the onion for 5 minutes. Add the fennel, zucchini, potato and garlic and cook for 5 minutes, stirring, to soften.
Step 2 of 3
Pour over the stock, bring to the boil and reduce the heat. Simmer for 15-20 minutes until the vegetables are tender.
Step 3 of 3
Remove from the heat and blitz until smooth with a hand blender. Stir in the cream and serve in bowls with parmesan sprinkled on top.
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