Who would've thought that a simple soup could be so filling, nutritious and cleansing?
Heat the oil in a large soup pot over a medium heat. Add the fennel seeds and leek and cook for 2-3 minutes or until the leek has softened and the fennel is fragrant, stirring occasionally.
Add the zucchini, garlic, tomatoes and thyme and cook for a further 2-3 minutes. Add the water and season with salt and pepper if you wish. Cover and simmer for 10-12 minutes.
Turn down the heat to low, add the beans, fish and spinach and poach for 3-4 minutes. Try not to stir the soup too much to avoid breaking up the fish.
Add the basil leaves and serve immediately.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.4|
|Bread & Cereals||0|
|Healthy Fats & Oils||0.3|
|Total fat||7.9 g|
|- Saturated fat||1.6 g|
|Total carbohydrates||28.4 g|
|- Total sugars||14.3 g|