Fennel & ginger Soup
Calorie controlled cooking spray
350 g, chopped
5 medium, finely chopped
1 clove(s), crushed
1 inch slice(s), peeled and finely chopped
2 tablespoons, a handful, including stalks, roughly chopped
Fresh Vegetable Stock
1 medium, finely grated zest
- Mist a large saucepan with cooking spray. Sauté fennel, shallots or onion and garlic until softened, but not browned, about 3-4 minutes.
- Add ginger, coriander, stock and lemon zest. Heat until almost boiling. Reduce heat and simmer, covered, for 20 minutes.
- Transfer soup to a blender. Blend for 15 – 20 seconds until smooth. Return to saucepan and reheat.
- Season, then ladle into bowls and serve at once.