Carrot and fennel soup
Add yams in place of some of the carrot and add chilli for a warm soup.
½ Tbsp canola oil
1 bulb fennel, finely sliced
4 carrots, peeled and sliced
1 L vegetable stock or water
freshly ground black pepper, to taste
1 Tbsp chopped parsley
Heat oil in large heavy-based saucepan.
Add fennel and stir fry for 2-3 minutes.
Add carrots and stock, bring to the boil, reduce heat and simmer for about 15 minutes.
Purée with stick blender or food processor. Reheat to hot, add salt and pepper and serve garnished with parsley.
Variation: Replace some of the carrot with yams and add chilli.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.1g|