Fennel Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,513.3 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Fennel Soup calories by ingredient
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Number of Servings: 2


    1 fennel bulb, with its fronds
    300 ml (1 pint) vegetable stock
    250 ml Soy milk, unsweetened
    5ml (1 tsp) lemon juice
    salt and pepper to taste


Wash the fennel bulb and cut off the top and bottom. Keep the fronds to use as a garnish. Roughly chop the bulb into 1 cm (1/2 inch) pieces and put in a pan with the stock.

Bring to the boil and then simmer gentle for 20 to 25 minutes, until the fennel is soft. Allow to cool for a couple of minutes.

Transfer the fennel and stock to a blender and process until you have got a smooth puree.

Blend together the milk and the lemon juice and then add it to the puree.

Gently heat the mixture for 2 minutes, stirring all the time. Don't let the soup come to the boil.

Serve in plates that have been warmed and garnish with some of the fennel fronds, finely chopped.

Number of Servings: 2

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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