Go Back
–+ servings
Fennel Soup with peas & lemon

Creamy Fennel Soup with Peas & Lemon for Cozy Evenings

This Creamy Fennel Soup with Peas & Lemon is a comforting vegan dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Rapeseed or Sunflower Oil Substitute with olive oil for different taste.
  • 2 bulbs Fennel Use fresh bulbs for best results.
  • 1 medium Onion Can be replaced with shallots for a sweeter taste.
  • 4 cloves Garlic Roasted in their skins for added sweetness.
  • 4 cups Vegetable Stock Ensure it's vegan-friendly.
For the Creaminess
  • 1 cup Frozen Peas Substitute with fresh peas for a fresher taste.
  • 1 can Coconut Milk Can be replaced with dairy-free cream.
For the Bright Finish
  • 1 medium Lemon Fresh lemon juice is ideal.
  • 2 cups Baby Spinach Can be substituted with chard or kale.
  • 1/4 cup Fresh Parsley Feel free to use other herbs.

Equipment

  • Oven
  • Roasting Tray
  • Large saucepan
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Trim the fennel bulbs and cut them into wedges. Peel and slice the onion. Place in a roasting tray with unpeeled garlic cloves and drizzle with oil, season with salt and pepper.
  3. Roast the fennel, onion, and garlic in the oven for 25-30 minutes until tender and slightly browned.
  4. Allow the vegetables to cool for a few minutes, then squeeze the roasted garlic out of its skins back into the tray. Boil vegetable stock in a large saucepan.
  5. Add the roasted vegetables and frozen peas to the boiling vegetable stock. Simmer for about 5 minutes.
  6. Blend the mixture until smooth using an immersion blender.
  7. Incorporate coconut milk, lemon juice, baby spinach, and parsley into the soup. Blend again to combine.
  8. Ladle into bowls and garnish with additional parsley if desired. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

The soup can be frozen and reheated. Adding a squeeze of lemon before serving enhances the flavor.

Tried this recipe?

Let us know how it was!