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- Fennel & cashew soup with wasabi and olive & lime pesto
Fennel & cashew soup with wasabi and olive & lime pesto
Nutrition facts per serving:
- Energy in kcal about 324
- Fat about 26g
- Carbohydrates about 13g
- Protein about 6g
This is needed
This is needed
for 4 people
Fennel & cashew soup
- 1 tbsp olive oil
- 500 g fennel, chopped
- 1 onions, chopped
- salt and pepper to taste
- 8 dl vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
- 80 g cashew nuts
Olive & lime pesto
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- 80 g black olives (e.g. Fine Food Olives Noires de Nyons AOC), pitted, finely chopped
- 0.5 dl olive oil
- 1 lime, rinsed with hot water, dabbed dry; use grated zest and 1/2 the juice
And that's how it's done
And that's how it's done
Fennel & cashew soup
Heat the oil in a pan and sauté the onion and fennel for approx. 3 mins. Pour in the stock, bring to the boil, cook on a medium heat for approx. 5 mins. Add the cashews, cook for a further 15 mins. Puree the soup, season.
Olive & lime pesto
Mix the olives with the lime zest, juice and oil.
Serve the soup in plates, with a drizzle of pesto.
