Fennel, Pea and Mint Soup
This soup is perfect for celebrating spring! Fennel, peas and mint make a fiery trio! It’s fresh and comforting at the same time. We add lemon white beans as a garnish for a light, sustaining meal!
- Servings: 6 to 8
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Soup
- 3 tablespoons (45 ml) olive oil
- 1 white onion, thinly sliced
- 1 fennel bulb, finely chopped (about 3 cups)
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) herbes de Provence
- 1/4 cup (60 ml) white wine
- 1 1/2 cups (255 g) cubed peeled potatoes
- 7 cups (1.75 L) vegetable broth
- 2 cups (300 g) frozen peas
- 1 cup (40 g) fresh spinach
- 1/2 cup (20 g) mint
- 1 teaspoon (5 ml) salt
- Pepper, to taste
White beans with lemon
- 1 can 540 ml white beans, well rinsed and drained
- 3 tablespoons (45 ml) olive oil
- Zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Soup
- In a large stewpot, heat the olive oil over medium-high heat and cook the onion and fennel for 6 minutes, stirring often. Add the garlic, herbes de Provence and hot pepper flakes and cook for a further 4 minutes.
- Deglaze with white wine and continue cooking for 2 minutes. Add the potatoes and vegetable stock and bring to the boil.
- Simmer over low heat for 20 minutes.
- Add the peas and cook for a further 4 minutes.
- Transfer to a blender, add the mint, salt and pepper and blend until very smooth. Adjust seasoning if necessary. Some broths are saltier than others.
White beans with lemon
- In a small bowl, combine all ingredients. Serve over soup.
