Fennel, Zucchini and Green Pea Soup

INSPIRED BY A RECIPE FROM the Veg cookbook, I bring you a very green, delicious soup that you can enjoy all summer long! It’s quick to prepare and the aroma that will fill your kitchen while making it will awaken anyone’s appetite! (Even my little brother’s, although he’s actually totally not into veggies, he actually does totally dig this soup! 😮 🙂 … of course, because it is an awesome soup!)

Groene soep van courgette, venkel en selderij

Fennel, Zucchini and Green Pea Soup

Serves 6. Prep time: 30 minutes from start to finish.

Fennel, 1 large knob
Celery, 2 stalks
Spring onions, a bunch of 6 (or 4 if they are quite large)
Zucchini, 2 small (about 500 grams)
Broad beans, fresh, 150 grams
Green peas, fresh or frozen, 150 grams
Vegetable stock, 1L
Butter, 30g
Olive or sunflower oil for cooking (so, not cold-pressed!), 1 tblsp
Fresh basil, 1 tblsp
Fresh fennel herbs, or cilantro/parsley/koriander, 1 tblsp
Pepper to taste

1. DICE UP FENNEL, cut celery and spring onions into small pieces. Heat up butter and oil on medium heat in a soup pan, and sautee fennel, celery and spring onions for about 10 minutes. In the meanwhile, dice the zucchini.

2. ADD VEGETABLE STOCK to the pan and continue heating. When the stock begins to boil, throw in the zucchini dice and then bring to simmer again.

3. AFTER A COUPLE OF MINUTES SIMMERING, throw in the broad beans and green peas. Simmer for another 2-3 minutes. The broad beans and green peas should be tender by now. When this is the case, take off heat.

4. SERVE THE SOUP TOPPED OFF WITH with fresh basil and fennel herbs. Enjoy!

Benefits of this meal

2 OF YOUR 5-A-DAY veg, contributing to your general health.

CONTRIBUTES TO BOWEL HEALTH due to fiber from green greens such as celery, broad beans, green peas, zucchini and fennel.

HEART-HEALTHY due to very low fat and salt content.


SUITABLE FOR DIABETIC due to low glycemic index.