Fennel and Pea Soup

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 1 fennel
• 350 g frozen peas
• 1 onion
• 2 cloves garlic
• 20 ml vegetable oil
• 700 ml vegetable broth (or water)
• 10 g parsley (fresh)
• 1 tsp salt
• 1 pinch black pepper

Contains: celery

How to make it

1. Peel and finely dice the onion. Mince the garlic. Trim the fennel, remove the tough core, and cut into small pieces.
2. Heat the oil in a pot over medium-low heat and sauté the onion until translucent, about 3–4 minutes. Add the garlic and sauté for another 30 seconds.
3. Add the frozen peas and chopped fennel. Sauté together for 3–5 minutes, stirring occasionally.
4. Pour in the broth or water. Season with salt and bring to a boil, then simmer for 10–12 minutes until the fennel is tender.
5. Blend the soup until completely smooth. Thin with a splash of extra water or broth if needed.
6. Stir in the parsley and black pepper. Taste and adjust seasoning with salt.
7. Reheat briefly over low heat and serve hot.

Nutrition