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Fennel & cashew soup with wasabi and olive & lime pesto
10 m active | 25 m total
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
  • 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
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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.