split pea and fennel soup
- 2 teaspoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1½ cups (300g) dried green split peas
- 1 litre chicken stock
- 2 cups (500ml) water
- ¼ cup tarragon leaves, finely chopped, plus extra sprigs to serve
- 1 teaspoon sea salt flakes
- cracked black pepper
- 2 zucchini (courgette), shredded
- toasted bread, to serve
- 3 bulbs fennel, thinly sliced
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- Preheat oven to 200°C (400°F). To make the roasted fennel, place the fennel, maple syrup, oil, salt and pepper in a large bowl and toss to combine. Spread the mixture on 2 large oven trays and cook for 20–25 minutes or until golden and caramelised. Set aside to cool slightly.
- While the fennel is cooking, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the split peas, stock, water, tarragon, salt and pepper and stir to combine. Cover with a lid and cook for 10 minutes. Reduce heat to low and cook for 30 minutes or until the split peas are tender.
- Divide the soup between bowls and top with the zucchini, roasted fennel and extra tarragon. Serve with the bread. Serves 4.
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