This budget-friendly soup is warm and hearty for cold winter nights.
Ingredients
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
- 4 fennel bulbs, sliced, fronds reserved
- 1L (4 cups) Massel chicken style liquid stock
- 8 slices woodfired bread
- 1/2 cup grated parmesan
Method
- Step 1Preheat the oven to 180°C.
- Step 2Heat 1 tablespoon of the oil in a large saucepan over medium heat, add garlic and cook for 1 minute. Add the sliced fennel (not the fronds) and fry 5-10 minutes until fennel begins to turn golden. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10-15 minutes.
- Step 3Meanwhile, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until golden. Top with the grated parmesan and return to the oven for a further 5 minutes or until melted. Finely chop the reserved fennel fronds and add to the soup, stir to combine. Divide the soup between four bowls and serve with the parmesan toasts.
- Vegetarian
Nutrition
1543 kj
Energy
19g
Fat Total
5g
Saturated Fat
9g
Fibre
12g
Protein
9mg
Cholesterol
1468.89mg
Sodium
8g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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