Fennel Soup

5 from 6 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 109 kcal


  • 600 g Fennel bulbs with green
  • 2 medium sized Fresh shallots
  • 1 tbsp Rapeseed oil
  • 800 ml Vegetable broth, instant
  • Salt and pepper
  • 4 tsp Sour cream


  • Remove the roots of the fennel bulbs with the fennel green. Wash the fennel greens and the tubers, halve the tubers and remove the stalk in a wedge shape, quarter the fennel halves and cut into coarse strips. Peel shallots, halve and cut into wedges, heat oil in a saucepan and sauté the vegetables briefly.
  • Pour in the vegetable stock, bring to the boil and simmer for about 15 minutes. Finely puree the fennel soup with a blender. Season the soup with salt and pepper. Roughly chop the fennel greens. Place the fennel soup on plates, garnish with a teaspoon of sour cream and serve sprinkled with fennel greens.


Serving: 100gCalories: 109kcalCarbohydrates: 7.2gProtein: 7.8gFat: 5.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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