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Mediterranean Vegetable Soup

INGREDIENTS

  • 90g onions
  • 1 clove of garlic
  • 65g fennel root
  • 225g tin tomatoes
  • 5g olive oil
  • 350ml vegetable stock
  • Salt and pepper
Mediterranean Vegetable Soup

METHOD

This soup is the perfect mid week treat that is healthy, fat free and tastes great. It ticks all the boxes for a guilt free yummy lunch. Make a little goats cheese, pickled beetroot and rocket salad on the side, just cause you can.

Method:

  • Pop the olive oil into a saucepan with a tight fitting lid.
  • Add the olive oil and sweat the onions, garlic and fennel root over a gentle heat, until soft but not coloured, increase the heat to medium and add the tomatoes, simmer for 5 minutes and add the stock.
  • Simmer for another 5 minutes, liquidise and serve with a blob of pesto or tapenade.