Detoxifying fennel and pear soup with crunchy hazelnut topping

Over-indulged during the holiday period?  We have the perfect solution for you. A soup creamy and soothing but also delicious and delicate. It de-toxifies, de-bloats and flattens your stomach.  It is yummy too as the fennel pairs really well with pears and does not overpower them.  It's one of these things that are better together as a pair than each one of them on their own.  So simple to make, this soup is healthy enough you can eat an extra serving without worrying about it. 

Fennel and pears are both high in pectin and full of potassium.  Pectin draws toxins out of the body and potassium is a mineral which helps regulate fluid retention in the body.

Fennel pear soup with Opus olea

INGREDIENTS

1 bulb of fennel (large)

1 medium onion, peeled

1 clove of garlic, chopped

2 tablespoons Opus oléa extra virgin olive oil, more for drizzling 

1 good-sized pear (or 2 small ones), cored and chopped

600 ml vegetable stock

handful of hazelnuts, roasted and roughly crushed

METHOD

Chop the onion, fennel and garlic.  Heat your Opus oléa extra virgin olive oil in a saucepan on medium and add the chopped vegetables.  Cook stirring often with a wooden spoon until vegetables are slightly glassy in appearance, do not allow to brown.  Add the chopped pear and the vegetable stock.  Bring to a boil, then reduce heat to a simmer.  Cook for about 20min until all vegetables are cooked through but not over-cooked.  Remove from heat and let cool slightly.  Transfer mix to a blender and blend to a creamy consistency.  Add a squeeze of fresh lemon juice and season to your liking.   Serve with a sprinkling of roasted, crushed hazelnuts and a drizzle of Opus oléa.

To buy Opus oléa click here.