Simply throw a few ingredients in a pot to saute and simmer, puree the whole mess and you've got yourself a tasty little lunch in under an hour. Nuts in soup adds both texture and flavour, not to mention some much needed protein. As with all soups, tastes even better the next day. Pack it up on your lunch for the week or save it for a weeknight supper with some hearty bread or salad.
Arugula Fennel Hazelnut Soupadapted from Little Fig
1 Tbsp olive oil
½ cup whole hazelnuts
1 leek chopped
1 garlic clove, minced
1 large fennel bulb, white part only, diced
4 cups (packed) arugula
5 cups vegetable stock
Salt & pepper to taste
In a large dutch oven heat olive oil over med-high heat. Add hazelnuts and saute for about 2min. Add leek, garlic and fennel and cook until softened, stirring often to avoid burning for about 3min. Add stock and arugula and bring to a boil. Cover, lower heat and simmer for about 20min. Remove from heat and ladle into blender and puree until smooth. Return to pot and serve warm. Season with salt and pepper. If you're using store bought stock, you won't need much salt. Garnish with additional hazelnuts and chopped arugula (optional). Enjoy!