Fennel and Courgette Soup with Warm Tomato Relish

Ingredients for Fennel and Courgette Soup with Warm Tomato Relish

• 2 tablespoons extra-virgin olive oil, divided

• 475ml diced fresh fennel (from 1 large bulb), fronds chopped and reserved

• 160g trimmed diced courgette

• 140g chopped onion

• 1/4 teaspoons fennel seeds

• 475ml low-salt chicken broth

• 180ml grape tomatoes, quartered

How to make Fennel and Courgette Soup with Warm Tomato Relish

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, courgette, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.

Meanwhile, heat remaining 1/2 tablespoons olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.