Fennel and Celery Soup
If you like a bit of aniseed in your life then this fennel and celery soup is just what you need, its low in calories, warming to the soul and packed full of goodness.
Serves 3-4 and ready in 40 minutes:
150g Fennel finely chopped
150g Celery, leaves and all, finely chopped
200g Potatoes peeled and cut into chunks
1 Garlic bulb peeled
750ml Vegetable stock
100ml Soya milk
2 tbsp Olive oil
Fennel and celery soup
Heat the oil in a large heavy based saucepan over a medium heat. Add in the celery, fennel, garlic and potatoes with a splash of cold water and big pinch of salt. Cook and stir regularly for 15 minutes. Add a little more water if the veggies stick to the pan.
Pour in the vegetable stock and bring to the boil.Turn the heat down and simmer for 20 minutes or until the potatoes fall apart and the vegetables are nice and soft.
Use a stick blender or liquidiser to puree the soup. Then add the soya milk and whizz again. Season well and serve with crusty warm bread.
Nutrition Information per serving (3).
kcal 163 fat 9g, saturates 2g, carbs 15g, sugars 4g, fibre 3g, protein 3g, salt 0.6g