Fennel & cashew soup with wasabi and olive & lime pesto

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 324 Kcal, 6g Protein, 13g Carbohydrates, 26g Fat


  • Fennel & cashew soup
  • 1 tbsp olive oil
  • 1 onions, chopped
  • 500 g fennel, chopped
  • salt and pepper to taste
  • 80 g cashew nuts
  • 1.2 litres vegetable bouillon
  • Olive & lime pesto
  • 80 g black olives, drained, pitted, finely chopped
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest and 1/2 the juice
  • 0.5 dl olive oil

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  • Fennel & cashew soup

    Heat the oil in a pan and sauté the onion and fennel for approx. 3 mins. Pour in the stock, bring to the boil, cook on a medium heat for approx. 5 mins. Add the cashews, cook for a further 5 mins. Puree the soup, season.
  • Olive & lime pesto

    Mix the olives with the lime zest, juice and oil. Serve the soup in plates, with a drizzle of pesto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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