Skinny Broccoli and Fennel Soup

Many years ago, I enjoyed a gorgeous Broccoli and Ouzo Soup whilst staying in Paphos, Cyprus and that is my inspiration for this lovely dish.

There are less than 100 calories per portion so this is great for a skinny lunch or supper. You could of course enrich the soup with some cream or crème fraiche but this will pf course increase the calories and serve with some crusty, fresh bread to make for a more hearty meal.

If making this dish for vegetarians, use vegetable stock in place of chicken.

The below makes two portions.

Skinny Broccoli and Fennel Soup

Here's how:

• 1 head of broccoli
• 1 clove garlic
• 1 white onion
• 1 bulb fennel
• 1 tbsp olive oil
• 3 bay leaves
• 1 tsp black pepper
• Pinch salt
• 1 tsp nutmeg
• 1 pint chicken stock (I use Knorr Chicken Stock Pot) 

Add the olive oil to a non-stick pan and place on a low heat.

Finely dice the onion and mince the garlic and add to the pan to gently sauté.

Slice the entire fennel bulb and add to the pan. This might seem a lot, but the final result is surprisingly subtle.

Remove the thick stork of the broccoli, and chop the rest into florets. Add to the pan with the salt, pepper and bay.

Make up the chicken stock and pour over the broccoli.

Cook for thirty minutes, then allow to cool a little before blending.

Return to the hob to re-heat then grate over some fresh nutmeg, to taste, and serve. Enjoy!