4 from 6 votes
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
2394 kcal
Course:
Soup
Cuisine:
Mediterranean
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 onion diced, large
- 2 fennel bulb diced, plus fennel fronds for serving (optional, large or 3 small
- 1 teaspoon fennel seeds
- 3 garlic minced, cloves
- 1 pound Yukon Gold potato peeled and diced into 1/2-inch cubes
- 4 cups (32 ounces) chicken stock or vegetable stock
- kosher salt
- black pepper freshly ground
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.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- 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 Information
Calories
239.4kcal
(12%)
Carbohydrates
34.8g
(12%)
Protein
9g
(18%)
Fat
8.9g
(14%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
1.3g
(8%)
Monounsaturated Fat
5.9g
(30%)
Sodium
140.7mg
(6%)
Potassium
1223mg
(26%)
Fiber
6.8g
(27%)
Sugar
7g
(14%)
Vitamin A
160.5IU
(3%)
Vitamin C
39.2mg
(44%)
Calcium
96.8mg
(10%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 2394
% Daily Value*
| Calories | 239.4kcal | 12% |
| Carbohydrates | 34.8g | 12% |
| Protein | 9g | 18% |
| Fat | 8.9g | 14% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 5.9g | 30% |
| Sodium | 140.7mg | 6% |
| Potassium | 1223mg | 26% |
| Fiber | 6.8g | 27% |
| Sugar | 7g | 14% |
| Vitamin A | 160.5IU | 3% |
| Vitamin C | 39.2mg | 44% |
| Calcium | 96.8mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.