Avocado and fennel soup with pickled fennel

April 12, 2013 (Last Updated: January 11, 2019)

TO DRINK: An unwooded sauvignon blanc has grassy, herbaceous flavours that pair well with veg

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Avocado and fennel soup with pickled fennel

Serves: 4
Cooking Time: 20 mins

Ingredients

  • PICKLE
  • 1 fennel bulb, thinly sliced
  • 60ml (¼ cup) red wine vinegar
  • 2,5ml (½ tsp) salt
  • 5ml (1 tsp) sugar
  • SOUP
  • 125ml (½ cup) water
  • a small handful of rocket
  • juice of 2 oranges
  • 2 ripe avocados
  • 1 fennel bulb, thinly sliced
  • 1 large tomato, diced
  • 15ml (1 tbsp) lime juice
  • 5ml (1 tsp) fennel seeds
  • 2,5ml (½ tsp) dried red chilli flakes
  • sea salt and freshly ground black pepper, to taste
  • diced avocado, to serve
  • diced tomato, to serve

Instructions

1

For the pickle, combine the sliced fennel, vinegar, salt and sugar in a bowl. Mix well and cure for 1 hour.

2

For the soup, combine the water, rocket and orange juice in a blender. Blend until the mixture is liquefied. Scoop the avocado flesh into the blender. Add the remaining fennel, tomato, lime juice, 2,5ml (½ tsp) of fennel seeds, and blend to a purée. Add water if the mixture is too thick.

3

Transfer to a jug and add the remaining fennel seeds and chilli flakes. Season well and chill for 30 minutes.

4

To serve, pour into serving glasses, top with pickled fennel and extra diced tomato and avocado.

 

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April 12, 2013 (Last Updated: January 11, 2019) By
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