Quick & Easy

Beef, fennel and vegetable soup




1.Heat half the oil in a large heavy-based saucepan; cook beef, until browned.
2.Add onion, fennel, carrot and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, covered, for about 1 1/2 hours or until beef is tender. Stir chickpeas and peas into soup, and simmer for a further 5 minutes.
3.Serve the soup sprinkled with the coriander leaves.

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