Deborah's fennel soup

Deborah's fennel soup


2 people made this

About this recipe: An easy soup to make with fennel. You can also serve the soup with Greek yoghurt in little bowls. Add a few drops of lemon juice to the yoghurt.

Deboarh Lo Scalzo

Serves: 2 

  • 1L water
  • 2 large fennel bulbs
  • salt to taste
  • 1 pinch of dried oregano
  • 2 bay leaves
  • olive oil
  • 1 to 2 mint leaves, chopped
  • chilli powder, to taste

Prep:10min  ›  Cook:15min  ›  Extra time:10min resting  ›  Ready in:35min 

  1. Bring the water to the boil. Cut the fennel bulbs in half and place them in a bowl with water and coarse salt for 10 minutes.
  2. Cut the fennel into thin slices and toss them in the boiling water with the oregano, bay leaves and some salt. Cook the fennel for about 10 minutes with the lid on.
  3. Once the fennel is cooked, add a drizzle of olive oil, mint and chilli powder. Serve with crostini or crusty bread.

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I once had the dreamiest - 19 Sep 2012

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