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!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 6 to 8
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
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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.
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