Ingredients
- 1 white onion
- 4 garlic cloves
- ¼ cup coconut oil
- 1 bulb fennel (Ettrick Gardens)
- ½ cup finely sliced fennel fronds (Ettrick Gardens)
- 1 bunch silverbeet (Ettrick Gardens)
- 2 teaspoons salt
- ½ cup cashews
- 3 cups liquid – water, chicken broth, or vegetable broth
- Pinch of nutmeg
- 10cm sprig fresh thyme
- 1/3 cup capsicum cashew sauce (Lebanese Cuisine)
- Fresh thyme, fennel fronds and cashew nuts to garnish
Fennel, Silverbeet and Cashew Soup with Capsicum Cashew Topping
Method
- Heat the oil in a large soup pot on medium heat
- Dice the onion and crush the garlic, and add to the oil along with the salt, stirring so they don’t catch
- Slice the fennel and silver beet; add to the pot along with the fennel fronds
- Stir, and cook until the vegetables have softened
- Add the liquid, cashews, thyme, and nutmeg
- Bring the soup to the boil, then reduce to a simmer for 10minutes
- Remove from the heat and blend with a stick blender until smooth
- Taste and season
- Plate soup into bowls, and top with a tablespoon of the capsicum sauce, along with a sprinkle of cashews, thyme and fennel fronds
- Enjoy!
