fennel soup

This simple fennel soup is creamy, nutritious and made using a handful of ingredients. It’s a delicious way of enjoying this vegetable, incredibly easy to make and perfect as a light meal.

Simple Fennel Soup

fennel bulbs (rinsed, trimmed weight, see Instructions for preparation tips)

onion (finely chopped)

garlic (finely chopped)

celery (finely chopped)

fennel seeds

baby spinach (handful)

butter (regular

olive oil

vegetable stock

Sea salt and white pepper

To prepare the fennel start by rinsing the bulbs thoroughly.  Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous).  You don&#039;t need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts.  Slice each part across quite thinly (into approx. 5mm strips).

In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted. 

Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.

Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).

Add most of the stock, cover and bring to the boil then lower the heat and cook for about 5 minutes.  Add the spinach and continue cooking for another minute. 

Remove from the heat and puree the soup.  Top up with the remaining stock if needed, adjust the seasoning and serve.

This is a hearty, thick soup that makes for a delicious lunch or dinner option. This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, herbs and spices. It’s vegan and gluten-free, so it’s an allergy-friendly recipe that’s filled with savory, comforting flavor.

Super Comforting Fennel and Red Lentil Soup Recipe

tbsp extra virgin olive oil

garlic, minced

mushrooms

red lentils picked and rinsed (see note 2 about rinsing red lentils)

salt (See note 4)

dry oregano

turmeric

tsp black pepper

fennel seeds (optional)

Heat the olive oil in a large soup pot. Add the garlic, and cook over medium heat  for 1 minute

Add the chopped mushrooms and sliced fennel and cook over medium-high for 7 minutes, stirring often

Add the lentils and the water or broth. Add salt, oregano, turmeric, black pepper, and fennel seeds if using. Bring the soup to a boil and simmer 35 minutes.  Taste and adjust seasoning to your taste

Love filling soup and this is a great one. Easy recipe and it doesn’t take long to cook.

This was delicious and filling, and the calorie count and macros fitted perfectly into my weight loss diet. I used rehydrated dried porcini instead of the shitake, and added heat via cayenne powder.  Half a cup for lunch, 1 cup for dinner, I topped  it with a sprinkle of Ajika seasoning powder from Trader Joes - just perfect!

So delicious! I had to add a little more water when I had about 10 minutes left because it needed more moisture—but I think it's my fault for having the temperature too high. I also added some kale for color but otherwise left the recipe as-is and I love it!

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Simple Fennel Soup

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