Cold-Fighting Lettuce, Fennel & Pea Soup Recipe
Adapted from Giada’s Feel Good Food: My Healthy Recipes and Secrets, this pea soup recipe has antioxidants, including vitamin C, which help fight disease-causing free radicals. Per serving: 731kJ, 9g fat (5g sat), 18g carbs, 6g sugar, 289mg sodium, 6g fibre, 7g protein.
Equipment
- 1 Blender
Ingredients
- 3 Tbsp Unsalted butter
- 1 bulb Fennel, chopped, fronds reserved for garnish
- 2 large Shallots, chopped
- 1 head Bibb or butter lettuce, cut into 1cm-wide strips
- 280 grams Frozen baby peas
- 1½ cups Low-sodium chicken stock
- ¾ tsp Fennel seeds
- ½ tsp Kosher salt
- ½ tsp Freshly ground black pepper
Instructions
- Melt butter in a saucepan over medium heat. Add fennel and shallots. Cover and cook, stirring occasionally, until vegetables soften (about six minutes).
- Add lettuce and stir until it wilts (one to two minutes). Mix in peas, stock and one cup water and bring to a boil. Cover, reduce heat to medium-low and simmer until vegetables are just tender (about five minutes).
- Transfer to a blender, add fennel seeds and purée until smooth. Return soup to the pot over a low heat. Add the salt and pepper and thin with water if needed. Once heated, ladle soup into bowls and garnish with fennel fronds.