50 minutes
Cream of Fennel & Courgette Soup

Cream of Fennel & Courgette Soup with Rocket and Parmesan

A creamy fennel and courgette soup flavoured with garlic, rocket and parmesan cheese served warm with a sprinkle of chopped parsley and crusty bread

How it's doneDirections

Step 1

Peel and chop the onion(s) finely

Step 2

Peel and slice the potatoes

Step 3

Wash and slice the fennel into strips

Step 4

Peel and crush the garlic using the garlic crusher or chop finely

Step 5

Heat the butter in a pan

Step 6

Add the onions, potatoes, fennel and garlic, cook until soft

Step 7

Boil the water and add to the stock cube, add to the pan

Step 8

Bring to the boil and boil for a few minutes, simmer for 15 minutes

Step 9

Wash and dice the courgettes, add to the pan. Add the rocket cook for 5 minutes

Step 10

Grate the parmesan

Step 11

Wash and finely chop the fresh parsley

Step 12

Remove the pan from the heat. Using a hand blender liquidise the soup  until smooth. Add the cream, add the cheese. Season with salt and pepper

Step 13

ladle the soup into serving bowls. Sprinkle with parsley, serve with crusty rolls

What you needIngredients

Servings 2
Utensils
  • large pan
  • hand liquidiser
  • chopping board
  • large knife
Soup
  • 50 grams butter
  • 1 onion
  • 1 potato
  • 1 fennel bulb
  • 1 garlic clove
  • 1 vegetable stock cube
  • 3/4 litre boiling water
  • 1 courgette
  • 20 grams rocket
  • 100 ml cream
  • 20 grams parmesan
  • salt to taste
  • black pepper to taste
  • 1 handful parsley
  • 2 crusty rolls

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