Fennel & cashew soup with wasabi and olive & lime pesto

Fennel & cashew soup with wasabi and olive & lime pesto

Total: 25 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / people: 324 kcal
, Fat: 26 g
, Carbohydrate: 13 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fennel & cashew soup

1 tbsp olive oil
1 onion, chopped
500 g fennel, chopped
8 dl vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
80 g Fine Food Wasabi Mild Cashews
salt and pepper to taste

Olive & lime pesto

80 g black olives (e.g. Fine Food Olives Noires de Nyons AOC), pitted, finely chopped
1 lime, rinsed with hot water, dabbed dry; use grated zest and 1/2 the juice
½ dl olive oil
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How it's done

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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 15 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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