Fennel and tomato soup
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
One spoonful of this tangy, spicy soup will have you addicted. Triple the batch and serve leftover portions for a quick, delicious meal when you’re pressed for time
Ingredients
Olive oil
3 tsp
Brown onion
1 medium, thinly sliced
Fennel
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Canned diced tomatoes
400 g
Chicken stock
2 cup(s), (500ml)
Grated parmesan cheese
4 tsp, finely grated
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and fennel bulb. Cook, covered, stirring occasionally, for 8 minutes or until vegetables are soft but not coloured.
2
Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and chicken stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
3
Serve each bowl of soup topped with parmesan cheese.
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