This creamy roasted fennel soup is full of flavour and easy to make — ideal for an elegant dinner or a warming lunch with fresh bread.
What a blustery week! I nearly got blown away a few times today, and coming home to a steaming bowl of roasted fennel soup with crusty bread was pure comfort.
I enjoy experimenting with soups, and one of the simple joys is whizzing the mixture with a hand blender and watching the colour and texture transform.
You don’t know exactly how it will turn out until it becomes a silky purée — in this case the pale green hue was a total winner. It’s such a lovely, fresh colour that it could inspire a feature wall paint choice.
If you read here regularly you’ll know I prefer roasting vegetables for soup rather than simply boiling them. Roasting concentrates and deepens flavours in a way a pan often can’t — examples I’ve made before include roasted tomato and pepper soup and roasted courgette soup. It’s not much extra work and the result is worth it.
This fennel soup is delicate to let the sweet roasted fennel and mellow roasted garlic shine. A handful of green peas, some coconut milk and a squeeze of lemon lift the flavour without overpowering the fennel.
I had pea shoots in the fridge so I used them as a garnish and finished the bowls with a swirl of coconut milk. The next day I added croutons made from stale ciabatta for lunch — they were wonderful.
📝 What you need
Ingredients
Fennel bulbs — Fennel has a gentle aniseed note that’s distinctive but subtle when roasted. Roasting brings out the bulb’s sweetness.
Garlic cloves — Roast the garlic in its skins for a rounded, sweet flavour that complements fennel. Pre-chopped jar garlic can be used in a pinch but won’t be as silky or sweet.
Lemon — A squeeze of lemon brightens the soup and balances the sweetness.
Vegetable stock — Use a good-quality vegetable stock or bouillon. Choose a lower-salt option if you want more control over seasoning and double-check if you need it to be vegan.
Fresh parsley and baby spinach — These add freshness and boost the green colour. If you don’t have spinach, chard or tender kale will work (they may need a couple more minutes to cook).
Frozen peas — Sweet, delicate and perfect for bulking out the soup without overpowering the fennel. They also add protein for a vegan-friendly boost.
Coconut milk — Adds a silky texture and a faint coconut note that lifts the flavours. If you don’t have coconut milk, a dairy-free cream alternative will work.
Equipment
You don’t need fancy equipment, but to achieve a silky smooth texture you will need some way to blend the soup.
A stick blender is quick and convenient — blitz the soup in the pan until fully smooth. If you prefer, use a blender or food processor and blend in batches, then return the purée to the saucepan.
❄️ Can I freeze my Fennel Soup?
Yes — this soup freezes very well. Batch-cook if you have a lot of fennel and freeze in individual portions for easy meals later.
The lemon note can be a touch less pronounced after freezing, so add an extra squeeze of lemon just before serving to refresh the flavour.
👩🏽🍳 What else can I make with fennel?
If you have extra fennel from a veg box or your garden, try it in salads or grain dishes. Here are a few ideas to inspire you:
- Fennel and Apple Salad with bulgur wheat
- Fennel and Wild Garlic Salad with mustard dressing
- Orange, Fennel and Avocado Salad
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “My first time making fennel soup and what a great find! It is really delicious.” Louise
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious. The fennel is subtle so it tastes like the best pea soup you’ve ever had!” Liz
⭐️⭐️⭐️⭐️⭐️ “This was lovely and both my kids ate it (5 and 2), result! Thank you.” Amy
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🍽 If you liked that…
…you might also enjoy these vegan soups and salads from The Veg Space.
📖 Recipe
Fennel Soup with peas & lemon
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 2 fennel bulbs
- 1 small onion
- 2 garlic cloves
- 750 ml vegetable stock (check it is vegan)
- 200 g frozen peas
- 100 ml coconut milk
- ½ lemon
- handful baby spinach
- handful fresh parsley
Instructions
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Preheat the oven to 180°C / 350°F / Gas Mark 4.
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Trim the stalks and tips from the fennel and cut the bulbs into wedges. Peel and slice the onion. Place the fennel, onion, oil and the garlic cloves (leave them in their skins) in a roasting tin. Season with salt and black pepper.
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Roast for 25–30 minutes until the fennel is soft and beginning to brown.
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When cool enough to handle, squeeze the roasted garlic from its skins into the roasting tin and discard the skins.
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Bring the vegetable stock to a boil in a large saucepan. Add the roasted fennel, onion and garlic, then add the frozen peas and simmer for 5 minutes.
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Remove from the heat and blend to a very smooth purée with a hand blender, blender or food processor. Return to the pan if needed, then stir in the coconut milk, lemon juice, spinach and parsley and blitz again briefly. Taste and adjust seasoning with salt and pepper.
Video
Nutrition
Calories: 222kcal
Carbohydrates: 22 g
Protein: 5.5 g
Fat: 13.5 g
Saturated Fat: 5.9 g
Sodium: 107 mg
Potassium: 697 mg
Fiber: 7.9 g
Sugar: 4.6 g
Calcium: 91 mg
Iron: 2 mg
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