Photo of Fennel and tomato soup by WW

Fennel and tomato soup

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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 bulb(s)

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.

Start eating better than ever!