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    Home » Recipes » Soups/Salads

    Simple Fennel Soup

    May 26, 2021 By Monika Last Updated December 10, 2021 32 Comments

    Jump to Recipe

    This simple fennel soup is creamy, nutritious and made using a handful of ingredients. It’s a delicious way of enjoying this vegetable, incredibly easy to make and perfect as a light meal. Made without potatoes or heavy cream and ready in under 30 minutes!

    You might also like simple brussels sprout soup!

    Top down view of creamy fennel soup in white bowl with spoon, chives and cheese in background.

    This delicious fennel soup is very simple to put together.  It is made by first gently cooking the fennel along with a handful of popular soup base ingredients (i.e. onion, garlic and celery) and then adding in stock.  This method helps bring out the lovely, sweetish, light aniseed flavour of the fennel. 

    Fennel is an ideal vegetable to use in a soup.  It cooks quickly, retains its distinct, complex flavour in cooking and makes a surprisingly effective natural thickener.  So it can turn even a minimalist dish, such as this soup, into a flavourful meal. Plus it’s incredibly nutritious!

    Good to know

    Despite a generous amount of fennel in this soup the aniseed flavour is quite mellow. 

    Ingredients and substitutions for making fennel soup

    • Fennel bulbs: For maximum flavour use medium size, firm bulbs with bright green stalks.
    • Spinach: Used for colour. You will not taste it in the finished dish.
    • Butter: Adds flavour. Use plant-based spread for a vegan option.
    • Oil: Used alongside the butter for ‘sweating’ the vegetables. Prevents the butter from browning.
    • Fennel seeds: Intensify the flavour.
    • Stock: Use either vegetable or chicken stock.
    Ingredients for making fennel soup on top of tin tray.

    How to prepare the fennel

    Start by rinsing your fennel bulbs thoroughly.  Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous).  You can use the leafy fennel fronds that grow out of the stalks for garnish if you like.

    Many recipes recommend cutting out the core of the fennel but it is not necessary to do for this recipe. You can chop it up along with the rest of the vegetables.

    Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts.  Slice each part across quite thinly (into approx. 5mm strips).

    Top tip

    Fennel discolours quickly so use it as soon as you’ve prepared it.

    How to buy fennel bulbs

    Look for firm bulbs, with no blemishes, dark spots etc.  The feathery tops (fronds) should be bright green.

    Tips for storing

    Store fresh fennel bulbs in a plastic bag in the fridge for up to 4 days.  Any leftover fennel pieces can be wrapped in a damp paper towel, placed in a plastic bag and refrigerates.

    Step-by-step recipe instructions

    1.In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted. 

    2. Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.

    Cooking chopped fennel for soup in large pot.

    3. Cover, lower the heat and ‘sweat’ the vegetable mixture for about 10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).

    4. Add most of the stock, cover and bring to the boil then lower the heat and cook for about 5 minutes.

    Cooking fennel soup in large pot with blue spoon.

    5. Add the spinach and continue cooking for another minute. 

    Adding spinach to chunky fennel soup in large pot with blue spoon.

    6. Remove from the heat and puree the soup.  Top up with the remaining stock if needed, adjust the seasoning and serve.

    Pureeing fennel soup in large pot with hand blender.

    How to make this soup exceptionally creamy

    If you only use a hand blender your fennel soup will be smooth and creamy but probably not exceptionally smooth and creamy! You might be ok with this but if you want to achieve truly fantastic results I recommend pureeing the soup in a high-speed blender (with or without using the hand blender first).  It’s best to do this in batches (especially if your soup is hot).

    You can, theoretically, pass the soup through a fine mesh sieve, but the results aren’t as good.  The soup is likely to be thinner as a lot of the fennel pulp will simply not go through the sieve.

    Using a blender means nothing gets wasted and you’ll enjoy a velvety smooth, creamy soup!

    Serving suggestions

    This fennel soup is delicious on its own but can also be served with a myriad of toppings including:

    • Grated parmesan, or another strong hard cheese
    • Crumbled feta
    • Fresh chives or dill
    • A dollop of sour cream or yogurt (or coconut yogurt for a vegan option)
    • Croutons, garlic bread, cheesy breadsticks, soda bread, your favourite bread
    • A drizzle of olive oil (or try adding a few drops of walnut oil)
    Side view of creamy fennel soup in white bowl with spoon, chives, vegetable peeler and cheese in background.

    Top tips

    • If your fennel comes with long stalks you can add these into a soup (such as chicken broth) or stew for a hint of aniseed flavour.
    • Once you’ve prepared the fennel bulbs use them immediately as fennel discolours quickly.
    • ‘Sweat’ the vegetable mixture (fennel plus the rest of the vegetables) with a bit of seasoning before adding the stock.  This will help the fennel release more flavour.
    • Use hot stock – the soup will cook faster.
    • It is important to cook the soup very briefly once you’ve added the spinach (so it retains its bright green colour).
    • Reserve some of the stock to add later (after you’ve pureed the soup) if necessary.  This fennel soup should be quite thick (adding too much stock may mask the flavour of the fennel or lessen its intensity).
    • Best served hot.
    • I like to use a generous amount of white pepper in this soup but black pepper will work too.
    • Freeze for up to 3 months.

    Other fennel recipes you might like

    • Creamy Beet Soup with Fennel
    • Pasta Bake with Fennel and Cherry Tomatoes
    • Easy Vegetable Casserole with Roasted Vegetables & Beans

    For more light meal ideas see my other soup and salad recipes.

    Keep in touch!

    If you make this creamy fennel soup recipe I’d love to know how it turned out for you. What ingredients did you use as garnish? Let me know in the comments below, thanks!

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    Recipe

    Top down view of creamy fennel soup in white bowl with spoon.

    Simple Fennel Soup

    This simple fennel soup is creamy, nutritious and made using a handful of ingredients. It’s a delicious way of enjoying this vegetable, incredibly easy to make and perfect as a light meal.
    4.80 from 25 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: gluten free, vegetarian
    Prep Time: 8 minutes minutes
    Cook Time: 21 minutes minutes
    Total Time: 29 minutes minutes
    Servings: 6 servings
    Calories: 90kcal
    Author: Monika Dabrowski

    Ingredients

    • 1.1 pounds (500 g) fennel bulbs rinsed, trimmed weight, see Instructions for preparation tips
    • 1 onion finely chopped
    • 1 garlic clove finely chopped
    • 1 celery stalk finely chopped
    • ½ teaspoon fennel seeds
    • 1.76 ounces (50 g) baby spinach handful
    • 1 tablespoon butter regular or plant-based
    • 1 tablespoon olive oil
    • 2½ cups (600 ml) vegetable stock
    • Sea salt and white pepper to taste

    Instructions

    • To prepare the fennel start by rinsing the bulbs thoroughly.  Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous).  You don't need to cut out the core.
      Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts.  Slice each part across quite thinly (into approx. 5mm strips).
    • In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted. 
    • Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.
    • Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).
    • Add most of the stock, cover and bring to the boil then lower the heat and cook for about 5 minutes. Add the spinach and continue cooking for another minute. 
    • Remove from the heat and puree the soup.  Top up with the remaining stock if needed, adjust the seasoning and serve.

    Notes

    • If your fennel comes with long stalks you can add these into a soup (such as chicken broth) or stew for a hint of aniseed flavour.
    • Once you’ve prepared the fennel bulbs use them immediately as fennel discolours quickly.
    • ‘Sweat’ the vegetable mixture (fennel plus the rest of the vegetables) with a bit of seasoning before adding the stock.  This will help the fennel release more flavour.
    • Use hot stock – the soup will cook faster.
    • It is important to cook the soup very briefly once you’ve added the spinach (so it retains its bright green colour).
    • Reserve some of the stock to add later (after you’ve pureed the soup) if necessary.  This fennel soup should be quite thick (adding too much stock may mask the flavour of the fennel or lessen its intensity).
    • To make your soup exceptionally creamy I recommend pureeing it (in batches) in a high-speed blender.
    • Best served hot.
    • Serve with fresh chives, dill, grated parmesan, crumbled feta, a dollop of yogurt, garlic bread or croutons.
    • I like to use a generous amount of white pepper in this soup but black pepper will work too.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 98mg | Potassium: 511mg | Fiber: 3g | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    856 shares

    Comments

      4.80 from 25 votes (15 ratings without comment)

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    1. Teresa says

      January 09, 2025 at 12:21 am

      Really enjoyed making and eating this tasty soup - have made with and without fennel seeds and spinach and there's not much difference, except colour. However, what makes it truly delicious is a sprinkling of flaked Parmesan. Don't forget that!

      Reply
      • Monika says

        January 09, 2025 at 10:21 am

        Thank you for your feedback! I also like it with a bit of parmesan:)

        Reply
    2. Louise Hunter says

      January 03, 2025 at 12:23 pm

      1 star
      Looks a great recipe with simple ingredients but there are no quantities for the ingredients! Please add quantities or I'm completely in the dark as to how to make it!

      Reply
      • Monika says

        January 04, 2025 at 11:14 am

        The recipe is at the bottom of the post.

        Reply
    3. Yvonne says

      November 28, 2024 at 6:14 pm

      5 stars
      Love it. This is our go to soup nowadays.

      Reply
      • Monika says

        November 28, 2024 at 9:42 pm

        Thank you for letting me know:)

        Reply
    4. Denise says

      October 23, 2024 at 1:48 am

      Omg this is such a yummy recipe!

      Reply
      • Monika says

        October 23, 2024 at 10:59 am

        Thank you:)

        Reply
    5. Marybeth C says

      June 29, 2024 at 4:33 pm

      5 stars
      My passion for fennel is recent, so I hadn't noticed this soup before. As hot days are coming, what do you think of serving this as a cold soup?

      Reply
      • Monika says

        June 30, 2024 at 10:25 am

        I haven't tried serving it cold so I can't say, but it might work. If you are looking for a cold summer soup recipe though perhaps you'd like this: https://www.everydayhealthyrecipes.com/cold-cucumber-soup-with-peas/
        Bon appetit!

        Reply
        • Marybeth C says

          June 30, 2024 at 7:31 pm

          This cucumber/peas soup looks mighty fine, too. I'll let you know about my summer soup adventures.
          Merci, Monika!

          Reply
          • Monika says

            July 01, 2024 at 10:23 am

            You are welcome:)

            Reply
    6. Cynthia says

      March 09, 2024 at 7:04 pm

      5 stars
      Excellent and easy! I added some Vermouth and Sambuca liquors while cooking (to taste). For a dinner party I served it with a small lump of fresh crabmeat and chives on top!

      Reply
      • Monika says

        March 11, 2024 at 10:33 am

        Love the way you served it:)

        Reply
    7. Sue Lantz says

      December 27, 2023 at 1:15 am

      Can this be made two days ahead…

      Reply
      • Monika says

        December 27, 2023 at 9:50 am

        Yes, it can! You can keep it in the fridge for up to 4 days.

        Reply
    8. Elaine marsh says

      November 09, 2023 at 3:24 pm

      5 stars
      Quick and delicious, used bacon crumbs and a desert spoon of Greek
      Fat free yogurt for garnish. All the family loved it.

      Reply
      • Monika says

        November 09, 2023 at 4:58 pm

        Glad to hear it! It's a great idea to use bacon crumbs in this recipe:)

        Reply
    9. Terry Moore says

      August 16, 2023 at 7:33 pm

      Delicious soup,tasty and easy,I keep making it over over again,my daughter do not seem to get enough of it!

      Reply
      • Monika says

        August 17, 2023 at 5:46 pm

        Thank you for your feedback! I find with fennel you either love it or you hate it. Your daughter is clearly in the first category:)

        Reply
    10. Kay says

      July 02, 2023 at 3:38 am

      5 stars
      Excellent recipe, I will make this again.

      Reply
      • Monika says

        July 02, 2023 at 11:44 am

        Thanks for the feedback:)

        Reply
    11. Mary says

      April 12, 2023 at 2:10 pm

      5 stars
      Easy recipe with excellent directions and suggestions.
      We topped it off with chopped dill and pecorino cheese.
      Very tasty!

      Reply
      • Monika says

        April 12, 2023 at 5:56 pm

        Thank you! Great toppings:)

        Reply
    12. dede says

      January 04, 2023 at 8:36 pm

      4 stars
      Very tasty and easy to make. I like the suggestion at the bottom to add parmesan cheese. I would probably add a few croutons as well next time.

      Reply
      • Monika says

        January 04, 2023 at 10:07 pm

        Croutons would be great with this soup:)

        Reply
    13. Jane says

      November 16, 2022 at 7:17 pm

      5 stars
      Delicious! I only had 1 fennel bulb so I had to quarter the amounts, but it turned out very well. Might be a nice christmas eve recipe!

      Reply
      • Monika says

        November 17, 2022 at 9:32 am

        Glad you enjoyed it. Thank you for your feedback:)

        Reply
    14. Robertjm says

      June 14, 2022 at 3:53 am

      How many servings are in this recipe? It’s unclear from the instructions. Certainly not the entire thing.

      Reply
      • Monika says

        June 14, 2022 at 9:59 am

        Servings are listed in the recipe card at the bottom of the post, just above the ingredients. You should get approx. 6 servings.

        Reply
    15. Iona says

      November 14, 2021 at 10:35 am

      5 stars
      Fabulous soup, easy to make and tasty

      Reply
      • Monika says

        November 15, 2021 at 11:56 am

        Great to know, thanks for the feedback:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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