Ingredients
Fennel bulb (x 1, diced)
Leek (x 1, diced)
Garlic (x 3 cloves, crushed)
Potato (x 1, diced)
Vege stock (approx 2C, low salt option if available)
Oregano (dried, x a few shakes)
Frozen peas (x 1.5 C)
Black pepper (as much as you like, I do about 6 cracks)
Fennel seeds (x a good couple of shakes)
Garnish
Frozen peas (x a sprinkle for each bowl)
Flat leaf parsley (x 1 sprig for each bowl)
Method
Fry the fennel, leek and garlic in some olive oil (or similar) until smelling yum.
Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.
Serve up in bowls, sprinkle across the peas and place the parsley sprigs to look like a Michelin restaurant.
Alternatives
Want it meaty? Nope.
Want it gluten free? Make sure the vege stock is gluten free.
Want it dairy free? It is!
H/T
This recipe is adapted from one by the Healthy Food Guide