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Tomato and fennel soup

Serves 2

Ingredients

1 large fennel bulb

1 small kumara (orange sweet potato) (250g), cut into 2cm pieces

4 small tomatoes (360g), halved

1 medium red onion (170g), cut into wedges

2 cloves garlic, unpeeled

cooking oil spray

2 1/2 cups (625ml) salt reduced vegetable stock

1/3 cup (55g) natural almonds, chopped coarsely

Cooking instructions

  1. Preheat over to 200°C. Line a large oven tray with baking paper.
  2. Trim fennel, reserving 1 tablespoon fennel fronds; cut fennel into wedges.Combine fennel, kumara, tomato, onion and garlic on tray. Lightly spray with oil. Roast 30 minutes or until tender and browned. 
  3. Peel garlic; blend or process kumara, tomato, fennel, onion, garlic and stock until smooth. 
  4. Place the soup in a medium saucepan. Bring to the boil. Serve soup spinkled with nuts and reserved fennel fronds. 

 

Preparation Time: 50 mins

Nutritional Information:

 

Per serve

Energy (kJ)

1756

Protein (g)

14.7

Total carbohydrates (g)

38.8

Total fat (g)

17.5

Saturated fat (g)

1.3

Fibre (g)

12.5

Sodium (mg)

148

 

TIP   Make soup ahead of time and freeze for up to 3 months or refridgerate for 1 week. 

 

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