Fennel Soup


This simple fennel soup has a velvety texture and a delicate aniseed flavour to it. Perfect for chilly, rainy days. It will serve up to 6 people.

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Fennel soup
Veronique van Ohmydish

Made by Véronique

Published at 2015-02-18, this recipe is for 6 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-09-2023

1 hour 6 people Starters
Fennel soup


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  • 2 fennel bulbs
  • 2 potatoes
  • 1 celery stalk
  • 1/2 onion
  • 4 cloves of garlic
  • One and a half litres vegetable stock
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • Black pepper
  • Salt
  • Olive oil
Fennel soup ingredients
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Kitchen equipment

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  • Large saucepan
  • Blender or stick blender
  • Kitchen string

Fennel Soup

1 hour 6 people Starters

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Preparation – 15 minutes

Wash the celery and remove any strings with a peeler, then cut the celery into chunks. Remove the green parts and the hard cores from the fennel bulbs.

Peel the onion and garlic cloves, then cut the onion and fennel bulbs into pieces of 1 to 2 cm and coarsely chop the garlic. Heat a large saucepan over a medium-high heat and add a splash of olive oil.

Lightly sauté the onion, garlic, celery and fennel, stirring occasionally. Meanwhile, peel the potatoes and cut them into chunks. Add the potatoes to the pan after 5 minutes or so, once the vegetables have softened

Make a bundle from the thyme and the bay leaf (a bouquet garni), with some (kitchen) string. This way, you can easily remove the herbs from the pan later on. Add the bouquet garni and the vegetable stock to the pan, and bring the soup to a boil. 

Fennel soup
Fennel soup

Finishing the fennel soup – 45 minutes

Reduce the heat and let the fennel soup simmer for 40 minutes. Remove the bouquet garni from the soup after 40 minutes.

Purée the fennel soup with a standard blender or a stick blender. Taste the soup and decide if any extra salt and/or pepper should be added. Enjoy!

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