Fennel, Silverbeet and Cashew Soup with Capsicum Cashew Topping



  • 1 white onion
  • 4 garlic cloves
  • ¼ cup coconut oil
  • 1 bulb fennel (Ettrick Gardens)
  • ½ cup finely sliced fennel fronds (Ettrick Gardens)
  • 1 bunch silverbeet (Ettrick Gardens)
  • 2 teaspoons salt
  • ½ cup cashews
  • 3 cups liquid – water, chicken broth, or vegetable broth
  • Pinch of nutmeg
  • 10cm sprig fresh thyme
  • 1/3 cup capsicum cashew sauce (Lebanese Cuisine)
  • Fresh thyme, fennel fronds and cashew nuts to garnish


  1. Heat the oil in a large soup pot on medium heat.
  2. Dice the onion and crush the garlic, and add to the oil along with the salt, stirring so they don’t catch.
  3. Slice the fennel and silver beet; add to the pot along with the fennel fronds.
  4. Stir, and cook until the vegetables have softened.
  5. Add the liquid, cashews, thyme, and nutmeg.
  6. Bring the soup to the boil, then reduce to a simmer for 10minutes.
  7. Remove from the heat and blend with a stick blender until smooth.
  8. Taste and season.
  9. Plate soup into bowls, and top with a tablespoon of the capsicum sauce, along with a sprinkle of cashews, thyme and fennel fronds.
  10. Enjoy!


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