Roasted Fennel Soup, with Pistachios, Peas and Lemon

By Sandra Dusza

Roasted Fennel Soup, with Pistachios, Peas and Lemon



4 servings


800g fennel

2 shallots

2 cloves of garlic

1 tbsp olive oil

Salt pepper

750 ml vegetable broth

200 g peas, frozen, thawed

100g spinach

100 g salted American pistachios

100 ml coconut milk

1 handful of parsley


Preheat the oven to 180°C (top/bottom heat). Wash and dry vegetables and herbs. Divide the fennel into small pieces. Peel and halve the shallots and garlic. Mix everything with olive oil, a pinch of pepper and salt in a baking dish and roast for 25-30 minutes until golden brown.

Heat the vegetable stock and puree it in a food processor with the peas, 75 g pistachios, fennel, shallots, garlic and spinach. Pour the soup into a pot, add the coconut milk and bring to the boil.

Chop the parsley, sprinkle over the soup with the remaining pistachios and serve.


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