Carrot and fennel soup

Add yams in place of some of the carrot and add chilli for a warm soup.

Carrot and fennel soup


Serves 4

½ Tbsp canola oil
1 bulb fennel, finely sliced
4 carrots, peeled and sliced
1 L vegetable stock or water
pinch salt
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]
Energy 288kj
Protein 3.0g
Total fat 2.1g
- saturated fat 0.1g
Carbohydrates 11.9g
- sugars 11.6g
Fibre 4.9g
Sodium 876mg

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