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Fennel Soup With Toasted Hazelnuts

Yields4 ServingsTotal Time40 mins

A refreshing soup of fresh fennel and topped with toasted hazelnuts

recipe image

 4 Tbsp olive oil
 1 onion, peelded and roughly chopped
 6 garlic cloves, roughly chopped
 1 cup chopped celery
 3 fresh fennel bulbs, trimmed and sliced
 5 cups vegetable stock
 Salt and pepper
Topping
 1 tsp olive oil
 ⅓ cup roughly chopped hazelnuts
 ½ tsp crushed fennel seeds (pound them in a mortar and pestle)
 Pinch of salt
1

Add the olive oil to a large saucepan or stock pot over a medium heat

2

Add the onion, garlic and celery and stir as they soften for a few minutes

3

Add the fennel, stock, salt and pepper, cover the pot and simmer for about 30 minutes

4

Use an immersion blender to blend the soup until totally smooth

5

Make the topping: heat the olive oil in a small pan and add the hazelnuts, fennel seeds and salt. Stir as the nuts toast until golden and fragrant

6

Serve each bowl of soup with a sprinkle of toasted nuts

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories222
% Daily Value *
Total Fat 16.7g22%
Total Carbohydrate 17g7%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.