Fennel Brussels Sprout And Pesto Soup | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Keywords
- fennel
- brussels sprout
- vegetarian
- vegetables
- recipe
- donna hay
Ingredients
- 2 tablespoons extra virgin olive oil
- 250g bulb fennel, thinly sliced
- 1 litre chicken stock
- 2 cups (500ml) water
- 300g Brussels sprouts, trimmed and thinly sliced
- 150g cavolo nero, thinly sliced
- ¼ cup (65g) basil pesto
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