Garden Pea, Fennel and Apple Soup
Compared to it’s sister “split-pea” soup, it is much lighter, a brighter green and takes less time to prepare. The flavor is very mild. Fennel is very good for digestion.
- 1-2 tablespoon cooking oil or olive oil
- 1 medium onion, chopped
- 1 medium fennel bulb, sliced
- 3 cups water
- 1½ teaspoons vegetable bouillon powder
- ½ teaspoon ground fennel seeds
- 16 ounces garden peas (frozen), thawed
- 1 apple, peeled and cored
- Prepare the onions and fennel.
- Thaw the peas in a colander.
- Heat the oil in a large soup pot.
- Add the onions and fennel and sauté slightly.
- Add the water, ground fennel and vegetable bouillon.
- Bring the soup to a boil, then turn down to a rolling simmer.
- When the fennel is soft, add the thawed peas. The peas have already been blanched, so you don’t have to cook them for a long time, otherwise you will loose the bright color.
- Puree the soup to a smooth even consistency. I have an immersion blender and use that in my soups.
- Usually the soup is slightly on the “thin” side, so I thicken it with a fresh apple. Peel the apple, core and chop it directly into the pureed soup.
- Again puree the soup to blend the apple which will make the soup thicker and give it a s slightly sweet flavor
- We garnished the soup with a fennel frond, some puffed quinoa and a few dried rose petals.
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