CREAMY CELERY & FENNEL SOUP WITH PANEER CROUTONS

When the weather gets a bit cooler, soup is always a good thing to have for lunch. This is a very light & healthy soup with only a few ingredients and low on the calorie count - only 197 calories. The addition of paneer cheese coated with curry adds depth to its flavour and turns it into a very tasty soup. Loved it.

INGREDIENTS

2 celery stalks, finely sliced

2 baby fennel bulbs, trimmed and finely sliced

500ml vegetable stock

90ml light coconut milk

50g paneer, cut into cubes

1/2 tsp curry powder

olive oil

1/4 cup coriander leaves

METHOD:

Finely slice the celery and fennel.

Place the celery and fennel in a medium saucepan with a bit of oil over medium heat.

Cook until it starts to caramelize, about 10 minutes, stirring often.

Add the stock and bring to the boil.

Simmer for about 15 minutes or until the vegetables are just tender.

Add the coconut milk, then season to taste and stir until well combined.

Remove the pan from the heat and, using a hand-held blender, blend until smooth. Keep warm.

Place the paneer and curry powder in a bowl and season to taste.

Add a little bit of olive oil, then gently toss until well combined.

Heat a non-stick frying pan over high heat. Add the paneer and cook, stirring, for 2 minutes or until crispy and golden.

Divide the soup among two bowls. Top with the paneer croutons and coriander leaves.

Serve warm.

Serves 2

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