Fennel and chickpea soup

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Prep time:

Cook time:

Serves: 4

By missmartha

1

Ingredients

  • 1 medium onion, chopped

  • 1 tsp olive oil

  • 1l chicken stock, (enough to cover)

  • 2-3 sticks celery, chopped

  • 1 medium bulb of fennel, chopped

  • 2 cloves garlic, peeled

  • 1 tin chickpeas

Method

  1. To a saucepan add the olive oil, fennel, onion, celery and a pinch of salt and sweat over a very low heat. Try not to brown the vegetables, just cook them very slowly.
  2. After a few minutes add the chickpeas and enough stock to cover.
  3. Add the garlic and simmer the whole lot for about 30 minutes.
  4. Blitz with a stick blender or similar and ladle into dishes to eat.

Handy Hint

Very good drizzled with some peppery olive oil, but you can just eat it with some good bread. It's a really lovely soup.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

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Your comments

  • missmartha 15/05/12 10:59

    This soup is a good high protein vegetarian/vegan soup that'll keep you going all afternoon if eat lunch time.