Special Diet

  • 3 tablespoons olive oil
  • 1 large fennel bulb, finely chopped
  • 150 g (5 oz) button mushrooms, halved
  • 2 tablespoons chopped tarragon, parsley or fennel
  • 750 ml (1¼ pints) vegetable stock (se page 190)
  • 200 g (7 oz) purple sprouting broccoli, halved lengthways and cut into 5 cm (2 inch) lengths
  • 300 g (10 oz) ready-made cheese or spinach tortellini or ravioli
  • 6 tablespoons double cream
  • plenty of freshly grated nutmeg
  • salt and pepper
  • freshly grated Parmesan cheese, to garnish

Heat the oil in a large saucepan. Add the fennel and cook gently, stirring frequently, for about 5 minutes until soft. Add the mushrooms and cook for a further 5 minutes.

Add the herbs and stock and bring to the boil. Tip in the broccoli and return to the boil. Add the pasta and cook for about 3 minutes until the pasta is tender.

Stir in the cream and nutmeg and season to taste. Ladle into soup bowls and serve garnished with Parmesan.

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