• TO DRINK: An unwooded sauvignon blanc has grassy, herbaceous flavours that pair well with veg

    Avocado and fennel soup with pickled fennel

    Serves: 4
    Cooking Time: 20 mins


    • PICKLE
    • 1 fennel bulb, thinly sliced
    • 60ml (¼ cup) red wine vinegar
    • 2,5ml (½ tsp) salt
    • 5ml (1 tsp) sugar
    • SOUP
    • 125ml (½ cup) water
    • a small handful of rocket
    • juice of 2 oranges
    • 2 ripe avocados
    • 1 fennel bulb, thinly sliced
    • 1 large tomato, diced
    • 15ml (1 tbsp) lime juice
    • 5ml (1 tsp) fennel seeds
    • 2,5ml (½ tsp) dried red chilli flakes
    • sea salt and freshly ground black pepper, to taste
    • diced avocado, to serve
    • diced tomato, to serve



    For the pickle, combine the sliced fennel, vinegar, salt and sugar in a bowl. Mix well and cure for 1 hour.


    For the soup, combine the water, rocket and orange juice in a blender. Blend until the mixture is liquefied. Scoop the avocado flesh into the blender. Add the remaining fennel, tomato, lime juice, 2,5ml (½ tsp) of fennel seeds, and blend to a purée. Add water if the mixture is too thick.


    Transfer to a jug and add the remaining fennel seeds and chilli flakes. Season well and chill for 30 minutes.


    To serve, pour into serving glasses, top with pickled fennel and extra diced tomato and avocado.