Broccoli with Fresh Fennel Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 68.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 72.4 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Broccoli with Fresh Fennel Soup calories by ingredient
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Perfect as a snack or as an appetizer to any meal. Perfect as a snack or as an appetizer to any meal.
Number of Servings: 6


    1 large broccoli head (5 cups)
    1 large onion
    4-6 cloves of garlic
    1 tbsp of olive oil
    1 fennel bulb (2 to 2.5 cups)
    6 cups of water
    1 tsp or more to taste of fennel seeds
    Sea salt to taste
    Scallions and parsley, finely chopped, for garnish

    Fennel aids digestion; be sure to buy a bulb that has a generous amount of the feathery fennel tops.


1. Remove the tough outside layer of the broccoli stems and chop the stems and florets.
2. Saute onion, garlic and fennel seeds in olive oil until onion is translucent.
3. Add broccoli stems and most of the florets, reserving a handful of the smallest ones for later use.
Add fennel and water.
4. Simmer until tender for about 20 minutes.
5. Puree mixture in blender for several minutes until very smooth.
6. Return to pot, adding salt to taste. Add the reserved florets.
7. Simmer 10 more minutes, adjust seasonings. Garnish with parsley, scallions or chopped red bell pepper strips.

Makes 6 servings (1.5 cup each).

Number of Servings: 6

Recipe submitted by SparkPeople user MARIOND.

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