mushroom fennel soup
An easy, tasty and comforting soup perfect for a cold day.
Servings: 2
Calories: 223kcal
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Ingredients
- 2 tablespoon oil
- 8 oz fennel 250g
- 6 ½ oz mushrooms 190g
- 1 ¼ cups stock 300ml
- 3 tablespoon coconut milk
- 1 dash cayenne to top
Instructions
- Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat.
- Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to soften. Add the mushrooms and cook another 5 minutes until mushrooms are soft. Add the stock, bring to a simmer, cover and simmer around 10 minutes.
- Remove from the heat, blend then add the coconut milk and mix through. Serve with a dash of cayenne on top.
Notes
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 15g | Sodium: 654mg | Potassium: 811mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 15.5mg | Calcium: 56mg | Iron: 2mg
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