Split Pea & Fennel Soup
Recipe: #32897
July 07, 2019
Categories: Fennel, Potluck, Oven Roast, Vegan, Vegetarian, Zucchini, Water, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.