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| Prep | 15 min | |
| Cook | 15 min |
Method
Combine the garlic, fennel, zucchini, broccolini and stock in a large saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
Add the peas, asparagus and spring onion and cook, stirring, for 2 minutes. Season with freshly ground black pepper.
Divide the soup among bowls, top with basil leaves and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 4 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 112 |
| Protein | 7.1 g |
| Total fat | 1.1 g |
| - Saturated fat | 0.3 g |
| Total carbohydrates | 14.8 g |
| - Total sugars | 11.9 g |
| Fibre | 7.5 g |
| Sodium | 150 mg |
Get a free 3-part winter recipe series