Fennel and Broccoli Soup

Makes 4 servings

1 brown onion, diced1 garlic clove, crushed1 celery stalk, sliced2 broccoli heads, in pieces1 1/2 fennel bulbs, sliced1/2 fennel bulb, finely sliced, for garnish3 Italian parsley stalks, whole1.5 L vegetable stock1Tbs olive oil1/8 tsp black cracked pepperFry onion in olive oil on medium heat for 2–3 minutes until softened.Stir through celery and garlic and fry for 1 minute.Stir through fennel, broccoli and cracked pepper. Add stock and bring to the boil. Once boiled, reduce heat and simmer uncovered for 15 minutes.Remove from heat and let cool for 5–10 minutes.Once soup has cooled, blend until smooth and creamy.

Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty rating: Easy

Tips

Serve with croutons or fresh crusty bread.For a creamy finish, serve with a drizzle of cream.

Nutritional analysis per serve:

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