Fennel Soup Recipe
This simple soup pairs back the extras to let the fennel's naturally delicious flavor take center stage. Gluten-free and easily vegan if you use vegetable stock, it's a great go-to fall-winter dinner or dinner party first course that will satisfy a wide range of diets.
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large onion, diced
- 2 large or 3 small fennel bulbs, diced, plus fennel fronds for serving (optional)
- 1 teaspoon fennel seeds
- 3 garlic cloves, minced
- 1 pound Yukon gold potatoes, peeled and diced into 1/2-inch cubes
- 4 cups (32 ounces) chicken stock or vegetable stock
- Kosher salt
- Freshly ground black pepper
Instructions
- Sweat the onions and fennel: Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium heat. Add the onion, fennel bulb, and fennel seeds. Cook, stirring occasionally, until translucent, about 15 minutes. Add the garlic and sauté until fragrant, about 1 minute.
- Simmer the soup: Add the potatoes and stock. Season with salt and freshly ground black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are fork tender, 15 to 20 minutes.
- Puree the soup: Blend the soup using an immersion blender, or transfer to a blender, working in batches with the steam cap off, then return to the pan.
- Serve: Ladle the soup into bowls. Finish with a drizzle of olive oil, black pepper, and fennel fronds if you’d like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- What to serve with fennel soup: Serve with your favorite crusty bread, focaccia, or Grilled Cheese Sandwiches.
- What to do with fennel stocks? They're a bit too fibrous and tough to eat, but they make a great addition to homemade vegetable broth and chicken stock.
Nutrition
Calories: 239.4kcal | Carbohydrates: 34.8g | Protein: 9g | Fat: 8.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.9g | Sodium: 140.7mg | Potassium: 1223mg | Fiber: 6.8g | Sugar: 7g | Vitamin A: 160.5IU | Vitamin C: 39.2mg | Calcium: 96.8mg | Iron: 2.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
