Pea and fennel soup
*fantastic flavour
Serves 4
1 large fennel bulb, chopped
1 onion chopped
2 potatoes, peeled and chopped
1 ltr bone broth
500g frozen peas
2 tbls olive oil
20 g butter
some plain yoghurt
Method
Heat oil and butter in a large based saucepan over medium heat. Add onion, fennel and potato. Cook, for 10-15 mins until tender.
Pour in broth. Increase heat a bit and bring to boil, season with black pepper. Reduce heat to low and simmer for 15-20 mins until vegetables are soft.
Add the peas and simmer for a few minutes.
Using a hand blender, blend until very smooth and then add in your yoghurt .
*serve with tasty chicken balls or spicy meat balls wrapped in lettuce leaves
*quick easy and tasty soup
*can use light cream for other family members servings if they don’t like yoghurt.
*can freeze the soup for three months
*lasts in the fridge for 5 days
