Fresh fennel soup

    32 min

    Fennel bulbs are sliced and cooked in butter and vegetable stock to create this light, flavourful summer soup.

    128 people made this

    Serves: 4 

    • 50g butter
    • 5 fennel bulbs, trimmed and sliced
    • 900ml vegetable stock
    • salt and pepper to taste

    Prep:7min  ›  Cook:25min  ›  Ready in:32min 

    1. Melt the butter in a large frying pan over medium heat. Add the sliced fennel; cook and stir until golden brown, about 10 minutes.
    2. Stir in the stock; simmer until fennel is tender, about 10-15 more minutes. Ladle into soup bowls, and season with salt and pepper.

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    Reviews & ratings
    Average global rating:

    Reviews in English (85)


    Tasty and easy to make. I made as directed and took the suggestion from another review to add cubed potatoes. I added two dollops of sour cream when cool and a dash of onion powder. Then I blended in food processor for a fancier soup. However, it was fine just as made from the stove. I thought the fronds would make a nice garnish but found them too tough and lacking the fennel flavor. This is a great alternative from the same old, same old.  -  19 Mar 2008  (Review from Allrecipes US | Canada)


    So easy and delicious. I get organic fruits/vegs delivered to my door, and my box contained fennel this week. I have never cooked with it before and decided to try this recipe. I only used 1 fennel bulb, and added cubed potato to bulk it up. I pureed some of it so that it had a creamy texture but still contained chunks of fennel and potato. I just ate 3 bowls.....I will make this again!  -  03 Oct 2008  (Review from Allrecipes US | Canada)


    I never knew how much I loved fennel until I tried this soup! It has a delicious, mild flavor; the flavor of the ingredients are really allowed to come through.  -  02 Mar 2006  (Review from Allrecipes US | Canada)