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Fennel Pea Soup
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Fennel Pea Soup


  • 6 Tbsp almond oil
  • 1 fennel bulb, thinly sliced
  • 1 carrot, thinly sliced
  • 1 parsnip, thinly sliced then quartered
  • 8 cups vegetable/chicken broth
  • 1 lb fresh or frozen peas
  • 2 scallions, thinly sliced
  • 8 radishes, thinly sliced then quartered
  • 1 tsp each minced fresh tarragon, parsley, chives


  1. In a large stockpot heat oil over medium-high heat.
  2. Add fennel, carrot, and parsnip and sauté until crisp-tender. Add vegetable broth, increase heat to high, and bring to a simmer.
  3. Add peas and cook until tender and bright green about 2 minutes.
  4. Garnish soup with scallions, radishes and herbs.

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