fennel, brussels sprout and pesto soup

  • 2 tablespoons extra virgin olive oil
  • 250g bulb fennel, thinly sliced
  • 1 litre chicken stock
  • 2 cups (500ml) water
  • 300g Brussels sprouts, trimmed and thinly sliced
  • 150g cavolo nero, thinly sliced       
  • ¼ cup (65g) basil pesto
  1. Heat the oil in a large saucepan over medium heat. Add the fennel and cook for 3–4 minutes or until soft.
  2. Add the stock and water and bring to the boil. Add the Brussels sprout and cavolo nero and cook for 1 minute or until just tender. Serve with pesto. Serves 4.
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