fennel soup recipe

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.

A quick to pull-together cozy meal with rich flavor. This hearty and nourishing White Bean Fennel Soup Recipe is so satisfying on its own with a thick slice of crusty Multigrain Sourdough Bread or top with Sourdough Croutons to make a cozy meal. This recipe is vegetarian, vegan and gluten free.

Lemon-Garlic White Bean, Kale and Fennel Soup Recipe

Extra Virgin Olive Oil

(100 grams) Yellow Onion (diced, about one medium)

Garlic (minced, about 4-5 medium cloves)

(215 grams) Bunch Lacinato

(875 grams) Vegetable Broth (** (see note))

Lemons

Sea Salt and Fresh Ground Pepper

In a Dutch oven or medium stock pot, add the olive oil. Heat to shimmering and stir in the onions and fennel. Cook on medium low for about 8-9 minutes, stirring occasionally or until the onions and fennel have softened. 

Add the garlic and kale, and a pinch of sea salt. Cook on medium low until the kale is wilted, stirring a few times, about 3 minutes.&nbsp;

Add the beans, broth and water, stirring gently so the beans don't break. Bring to a simmer, then turn to low. Cook to warm through about 5-10 minutes.&nbsp;

Finish the soup with a squeeze of half a lemon, plenty of fresh ground pepper and fine sea salt to taste. Serve with remaining lemon, cut into wedges, chopped fennel fronds and crusty Sourdough Bread or Sourdough Croutons.

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Top 2 fennel soup recipe recipes from across the web

The most viewed fennel soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Simple Fennel Soup

Lemon-Garlic White Bean, Kale and F...

The most viewed fennel soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine