Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 grams dried split peas (green, 1 1/2 cups)
- 1 litre vegetable stock
- 2 cups water, (500 ml)
- 1/4 cup tarragon (leaves, finely chopped and extra sprigs to serve)
- 1 teaspoon sea salt flakes
- Cracked black pepper
- 2 zucchini, shredded (courgette)
- Toasted bread, to serve
- FOR ROASTED FENNEL
- 750 grams bulbs fennel (thinly sliced - 3 fennel bulbs specified)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil (extra virgin)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.