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Creamy Fennel Soup with Green Peas

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 4 fennel bulbs cut into quarters
  • 1 leek white part sliced
  • 3 potatoes diced
  • 2 red onions chopped
  • 3 cloves garlic minced
  • ½ cup frozen green peas optional
  • handful of spinach optional
  • bay leaves, thyme, rosemary, sage
  • zest of 1 lemon
  • 2 tbsp nutritional yeast
  • 2 liters vegetable broth
  • olive oil
  • salt and black pepper to taste
  • fresh herbs or croutons for serving

Method
 

  1. Preheat oven to 350°F (180°C). Drizzle fennel and leek with olive oil, season lightly with salt and herbs, and roast for about 20 minutes until soft and lightly golden.
  2. Heat olive oil in a large pot. Sauté the onions, garlic, and green part of the leek until fragrant and translucent.
  3. Add the diced potatoes and remaining herbs, stirring for a few minutes.
  4. Pour in the vegetable broth and simmer until the potatoes are tender.
  5. Add the roasted fennel and leek, green peas, and spinach. Blend until smooth and creamy.
  6. Stir in nutritional yeast, adjust seasoning with salt and black pepper, and finish with lemon zest.
  7. Serve warm with fresh herbs, croutons, or your favorite toppings.