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