Fennel and Pea Soup is a vibrant creamy spring soup made with fennel, sweet peas, and fresh herbs.

Scale

1 tablespoon olive oil

1 medium fennel bulb chopped

1 small onion chopped

2 garlic cloves minced

4 cups vegetable broth

2 cups fresh or frozen peas

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh lemon juice

Optional fresh dill or fennel fronds for garnish

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1. Heat olive oil in large pot.

2. Add fennel and onion, sauté 5 minutes.

3. Add garlic, cook 1 minute.

4. Pour in vegetable broth and bring to boil.

5. Simmer 10 to 12 minutes until fennel is tender.

6. Add peas, cook 2 to 3 minutes.

7. Puree soup until smooth.

8. Stir in lemon juice, season with salt and pepper.

9. Serve warm, garnish with herbs.

Substitute asparagus or zucchini for fennel.

Add Greek yogurt for extra creaminess.

Top with croutons for crunch.

Use parsley or chives for garnish.

Use plant-based broth for vegan version.