Created by ImPat on July 7, 2019
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.