SERVES: 4
PREP TIME: 15 min
COOK TIME: 20 min
READY TIME: 35 min
CALORIES: 125 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 1 tablespoon oil
- 6 onions, chopped
- 2 tablespoons chopped thyme
- 1 tablespoon rosemary leaves
- 4 cups (32 fl oz) beef or vegetable stock
- 2 cups (16 fl oz) water
- 350 g (11 1/4 oz) fennel, sliced
- Parmesan cheese shavings
- Cracked black pepper
INSTRUCTIONS
1 Place oil in a saucepan over low heat. Add onions, thyme and rosemary to pan and cook for 10 minutes or until onions are soft and well browned.
2 Add stock, water and fennel to pan and simmer for 8 minutes.
3 To serve, place soup in bowls and top with parmesan and pepper.
NUTRITION FACTS
Calories: 125 Kcal
Fat: 5.4 g
Cholesterol: 0
Sodium: 1422 mg
Potassium: 1017 mg
Carbs: 14.0 g
Protein: 5.0 g