Fennel & Tomato Soup

Fennel & Tomato Soup

When you make this soup make sure you have a nice warm loaf, as it is simply heaven digging into the soup with fresh bread.

Fennel & Tomato Soup

January 30, 2017


  • 1 onion
  • 2 fennel
  • 5 medium sizes carrots
  • 1 can organic chickpeas
  • 12 cherry tomatoes
  • 1 tsp chili seeds
  • 1 courgette
  • 1 can tomato sauce
  • 1 tbsp oregano
  • 250 ml vegetable stock
  • 1 glass red wine
  • 1 tbsp red pesto
  • Olive oil
  • Step 1 Peel and chop the onion and add to the olive oil in a large saucepan. Peel and cut the fennel thinly and add to the pan with your chili seeds and oregano. Peel and slice the carrots lengthways and add to the pan.
  • Step 2 Add your stock and wine and let the vegetables cook gently. Wash and slice your courgette and add to the rest of the veg. Add the tomatoes and sauce and let you ingredients cook on a low heat.
  • Step 3 Add your strained chickpeas and red pesto. Season and serve. This recipe serves 4 to 6 portions.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe To Honey & Zest

Join our mailing list to receiveĀ ourĀ latest recipes and updates.

You have Successfully Subscribed!