healthy vegetarian
MAY 2017 recipes+ 5920g butter
4 fennel bulbs, trimmed, chopped,
fronds reserved
2 all-rounder potatoes (such as desiree)
chopped
1 onion, finely chopped
2 tablespoons chopped coriander stems,
plus ½ cup leaves
1.25 litres (5 cups) boiling water
3 large vegetable stock cubes
500g packet frozen peas
1 long fresh red chilli, seeded, finely
chopped, plus 1 extra, to serve
⅔ cup extra-light sour cream
1 tablespoon lemon juice
1 Melt butter in a large heavy-based
saucepan over moderate heat. Add the
fennel, potato, onion and coriander stems;
cook and stir for 8 minutes or until tender.2 Add the boiling water and crumbled
stock cubes. Bring to the boil. Reduce heat;
simmer for 15 minutes or until potato is
tender. Add peas and coriander leaves;
simmer for 2 minutes or until peas are
heated. Add chilli. Remove from heat. Cool
slightly. Blend until smooth. Place soup in
a clean pan. Cook and stir over low heat
for 2 minutes or until heated.3 Whisk sour cream and juice in a bowl.
Top soup with lemon cream. Serve
sprinkled with extra chilli and reserved
fennel fronds.+ PAPRIKA-SPICED
CAULIFLOWER SOUP Can be made
up to 2 days ahead. Store soup and
reserved cauliflower mixture in separate
airtight containers in the fridge.
+ ASIAN COMBINATION SOUP
Wontons (step 3) can be made up
to 1 day ahead. Store in an airtight
container in the fridge.
+ MUSHROOM & LEEK SOUP
Can be made up to 2 days ahead.
Store the soup and the reserved
mushroom mixture in separate
airtight containers in the fridge.
+ CORN SOUP WITH EGG WHITE
RIBBONS Can be made up to 1 day
ahead. Store in an airtight container
in the fridge.
+ FENNEL & PEA SOUP WITH
LEMON CREAM Can be made up
to 1 day ahead. Store soup and lemon
cream mixture in separate airtight
containers in the fridge.MAKE-AHEAD
TIPS & TRICKSFennel & Pea Soup with Lemon Cream
SERVES 4 PREP 15 minutes COOK 30 minutes NUTRITION 2003kJ; 19g fat (10g sat); 15g protein;
34g carbohydrate; 9g fibre a serve COST $3.50 a serve