Meatless Monday Recipe – Green Pea, Lettuce and Fennel Soup

17 Mar

I came across this recipe while I was sitting in the chair at my hair salon waiting for my colour to process and couldn’t resist taking a picture of the recipe on my phone so that I could try it out and share it with all of you.  You see…I am always thinking about ways I can continue to bring exciting new recipes your way. 🙂

Oh wait, just in case you were wondering what the benefits of fennel are, here goes:  besides adding a hint of licorice flavour, fennel has antioxidants, including vitamin C, which help fight disease-causing free radicals.


3 tbsp Earth Balance vegan buttergreen pea lettuce and fennel  soup
1 medium fennel bulb, chopped (fronds can be reserved for garnish)
2 large shallots, chopped
1 medium head Bibb lettuce, cut into 1/2-wide strips
1 package frozen petite peas (10 oz)
1 1/2 cups low sodium gluten-free vegetable broth
1/4 tsp fennel seeds
1/2 tsp sea salt
1/2 tsp freshly ground black pepper


1.  Melt butter in a saucepan over medium heat and then add shallots.  Cover and cook, stirring occasionally until softened (approximately 6-7 minutes).

2.  Add lettuce and stir until it wilts, 1-2 minutes.  Mix in peas, broth and 1 cup water and bring to a boil.  Cover, reduce heat to medium-low, and simmer until vegetables are just tender, 5-6 minutes.

3.  Transfer to a blender, add fennel seeds, and puree until smooth.  Return soup to the pot over low heat.  Add salt and pepper and thin with water if too thick.

4.  Ladle into bowls and garnish with fennel fronds.


Until next time,

Have a fit and fabulous day!



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