This tasty soup recipe is made with garlic, chilli and served with parmesan cheese.
Cook 1/2 brown onion (thinly sliced) and 1 small fennel bulb (thinly sliced) in 1 tsp olive oil until softened.
Add 1 garlic clove (crushed) and 1/4 finely chopped small fresh red chilli. Cook until fragrant.
Add 200g can diced tomatoes and 1 cup (250ml) chicken stock. Simmer for 10 minutes.
Serve topped with 1 tsp grated parmesan cheese
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Weight Watchers - 2 ProPoint value
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