Split Pea & Fennel Soup

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (556.3 g)
  • Calories 213.9
  • Total Fat - 7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 963.6 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 10 g
  • Sugars - 13.1 g
  • Protein - 6.8 g
  • Calcium - 161.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 41.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

To make the roasted fennel, place the fennel, maple syrup, oil, salt and pepper in a large bowl and toss to combine and then spread the mixture on 2 large oven trays and cook for 20–25 minutes or until golden and caramelised ande then st aside to cool slightly.

Step 3

While the fennel is cooking, heat the oil in a medium saucepan over medium heat and add the onion and garlic and cook, stirring, for 5 minutes or until softened and then add the split peas, stock, water, tarragon, salt and pepper and stir to combine and cover with a lid and cook for 10 minutes and then reduce heat to low and cook for 30 minutes or until the split peas are tender.

Step 4

Divide the soup between bowls and top with the zucchini, roasted fennel and extra tarragon and serve with the bread.

Tips & Variations

No special items needed.