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| Prep | 5 min | |
| Cook | 25 min |
Who would've thought that a simple soup could be so filling, nutritious and cleansing?
Method
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 |
| Vegetables | 3.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.3 |
| Indulgences | 0 |
| Calories | 352 |
| Protein | 33.4 g |
| Total fat | 7.9 g |
| - Saturated fat | 1.6 g |
| Total carbohydrates | 28.4 g |
| - Total sugars | 14.3 g |
| Fibre | 16.2 g |
| Sodium | 435 mg |
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