Name: Fennel, courgette and pea soup with grilled scallops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 teaspoon olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 1/2 teaspoon fennel seeds; 500 gram fennel bulb, trimmed, chopped; 6 cup salt-reduced vegetable stock; 1/2 cup rolled oats; 2 cup frozen peas, thawed; 3 courgettes, finely diced; 8 scallops, cleaned; crème fraîche and micro herbs, to serve

Fennel, courgette and pea soup with grilled scallops

This fennel soup is a bright, vibrant addition to any winter dinner table. Full of sophisticated flavours and topped with grilled scallops, whipping up this soup recipe is easier than you'd expect

Ingredients

3 teaspoon olive oil

1 onion, finely chopped

2 clove garlic, crushed

1/2 teaspoon fennel seeds

500 gram fennel bulb, trimmed, chopped

6 cup salt-reduced vegetable stock

1/2 cup rolled oats

2 cup frozen peas, thawed

3 courgettes, finely diced

8 scallops, cleaned

crème fraîche and micro herbs, to serve

Method

1.In a heavy-based saucepan, heat 2 tsp of the oil on high. Sauté the onion, garlic and seeds for 3-4 minutes, then add the fennel and sauté for a further 5 minutes.

2.Stir in the stock and oats, bringing to the boil. Reduce the heat to low and simmer, covered, for 20-25 minutes until the fennel is tender. Add the peas and simmer for a further 2 minutes.

3.Blend the soup until smooth. Return to the saucepan and add the courgettes. Simmer for 3-5 minutes until tender.

4.Pat the scallops dry and toss in the remaining oil. Heat a char-grill pan on high. Cook the scallops for 30 seconds on each side.

5.Serve the soup topped with a little crème fraîche, scallops and micro herbs.