User Review
3 (1 vote)

Pea and fennel soup

Bold, bright and bursting with flavour. This pea and fennel soup is ready in under 30 minutes and can be made in batches then frozen for time-poor days.

Serves 4

Prep Time 10 min

Cooking Time 25 min


  • 2 fennel bulbs, chopped
  • 1 leek, chopped
  • 1 medium potato (we used maris piper), peeled and chopped
  • 3 garlic cloves, chopped
  • 1 litre reduced-salt vegetable stock
  • 250g frozen peas
  • Fresh flatleaf parsley, to garnish


  1. Put the fennel, leek, potato, garlic and stock in a large lidded saucepan and set over a medium heat. Bring to the boil, then reduce the heat, cover and simmer for 20 min or until the vegetables are tender.
  2. Set aside a few frozen peas on a plate to defrost for the garnish and add the rest to the saucepan. Simmer for a further 5 min.
  3. Blend the soup until smooth, then season with freshly ground pepper. Ladle into bowls and top with the reserved peas and a few parsley leaves to serve.

Nutrition per serving

Read more on how we calculate nutrition.
113kcal 5.9g 1g 0.1g 8.8g 6.3g 0.2g 64mg 15.5g 1.9mg

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