Winter is here and this is a recipe for a tasty heart smart soup.  Fennel with it’s high potassium level is a Superfood for blood pressure and heart health.  Roasting the fennel just adds another great flavour.

Ingredients

½ tbsp olive oil

600g fennel bulb

750ml vegetable stock

500g frozen peas

1 tbsp red wine vinegar

2 tsp Dijon mustard

60g beetroot leaves, stems removed

Zest of 1 lemon and additional 100g peas for garnish.

Method

Preheat oven to 180 degrees Celsius.

Slice fennel bulb, reserving fronds for garnish, and toss in olive oil and place on roast pan.  Roast for 15 minutes until fennel is soft and lightly browned at the edges.

Place stock, fennel and peas, red wine vinegar and Dijon mustard in a large saucepan and bring to boil.  Cook, stirring occasionally, for 8 minutes.

Add beetroot leaves and cook for another 2 minutes.

Blend until smooth.

Pour into serving bowls and garnish with additional peas, lemon zest and fennel fronds.

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