Roasted Fennel Soup, with Pistachios, Peas and Lemon
By Sandra Dusza
Yield
Ingredients
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
Instructions
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.
American Pistachio Growers
