4-6 Servings
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A simple light chowder, this vibrant fennel, zucchini and pea with scallops soup meets your daily requirement for green vegetables!


  • 3 tsps olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ tsp fennel seeds
  • 500 g fennel bulb, trimmed, chopped
  • 6 cups salt-reduced vegetable stock
  • ½ cup rolled oats
  • 2 cups frozen peas, thawed
  • 3 zucchinis, finely diced
  • 8 scallops, cleaned
  • Crème fraiche, micro herbs (from supermarkets), to serve

In a heavy-based saucepan, heat 2 tsps oil on high. Saute onion, garlic and seeds, 3 to 4 mins, until onion is tender. Add fennel and saute 5 mins.


Stir in stock and oats and bring to boil. Reduce heat to low and simmer, covered, 20 to 25 mins, until fennel is tender. Add peas and simmer a further 2 mins.


Blend or process soup until smooth. Return to saucepan. Add zucchini and simmer 3 to 5 mins, until tender.


Pat scallops dry and toss in remaining oil. Heat in small char-grill pan on high. Cook scallops 30 secs each side.


Serve soup topped with a little crème fraiche, warm scallops and micro herbs.

Photo: Bauer/Rob Shaw

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