Easy fennel soup Recipe
Light, refreshing and delicious soup that is exceptionally easy to make.
Ingredients
- 450 g fennel bulb, cut into small pieces
- 1 onion, chopped
- 1 tbs olive oil
- 150 g chopped tomatoes
- 100 g peas, frozen
- 4 cups water
- 1 tsp sea salt
- 1 bay leaf
- Grated Parmesan cheese
Directions
1.
Simmer fennel and onion in olive oil for 20 minutes on low heat; if necessary add little water.
2.
Add chopped tomatoes, peas, water, salt and bay leaf. Bring the soup to the boil, reduce heat and cook for 10 minutes until the peas are tender.
3.
Serve sprinkled with lot of grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 34 | 37% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 663mg | 28% |
| Potassium 496mg | 14% |
| Total Carbs 13.71g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.2g | 2% |
| Protein 2.96g | 5% |
