Fennel Soup Recipes For Winter
Fennel Soup Recipe
Ingredients:
Vegetarian • Gluten free
Produce
2: Carrots, medium
1: Celery, rib
1/2: Fennel, medium bulb
2 cloves: Garlic
1/2 tsp: Ginger, ground
1: Granny smith apple, medium
1: Parsley, Fresh
1 15 ounce can: Pumpkin puree
1: Shallot, small
1: Sweet potato, medium
1/2: Yellow onion, large
Canned goods
5 cups: Vegetable broth
Baking & spices
1/4 tsp: Cinnamon
1 Pinch: Salt, coarse
Oils & vinegars
2 tbsp: Apple cider vinegar
1 1/4 tbsp: Olive oil, extra virgin
Nuts & seeds
1 cup: Pepitas, raw
Dairy
1/2 cup: Heavy cream
1/2 cup: Milk
Instructions:
- Preheat oven to 400˚F. Toss all ingredients in a small bowl until coated. Pour onto a baking tray and arrange into a single layer. Bake for 5 minutes until toasted. Let cool completely.
- Heat olive oil in a large pot over medium high heat. Add carrots, celery, onion, and shallot to the pot and cook 4-5 minutes, until softened. Stir in apples, fennel, and garlic. Cook 1 minute, until garlic is fragrant.
- Pour in apple cider vinegar and cook 1 minute, scraping up any browned bits on the bottom of the pan. Add pumpkin puree, sweet potato, vegetable broth, cinnamon and ground ginger, stirring to combine. Bring to a boil, reduce to a simmer, and cover for 30 minutes, stirring occasionally, until sweet potato is soft.
- Remove from heat and, while stirring, pour in cream and milk. Stir until completely combined.
Fennel With Pancetta Soup Recipe
Ingredients:
Meat
4 oz: Pancetta, small
Produce
2: Bay leaves
1 cup: Fennel stalks
5 cloves: Garlic
1 tsp: Garlic powder
2 lbs: Russet potatoes
1 cup: Yellow onion
Canned goods
1 qt: Chicken or vegetable stock
Baking & spices
1 tsp: Black pepper, ground
1/2 tsp: Salt
Oils & vinegars
3 tbsp: Olive oil
Bread & baked goods
8 oz: Bread, dense country-style
Dairy
2 tbsp: Butter, unsalted
1/2 cup: Heavy cream
1 cup: Whole milk
Instructions:
- First, make the croutons. Preheat the oven to 350 degrees Fahrenheit. Place the cubed bread and pancetta on a rimmed baking sheet and toss with olive oil, garlic powder, ground black pepper, and salt.
- Once the croutons are evenly coated with oil and seasonings, shake the pan to distribute evenly, and bake in the oven for about 25 minutes, or until the bread is nicely golden and the pancetta is crisp. Turn off the oven, remove the pan, and set aside until later.
- Meanwhile, start the soup. Melt the butter in a large dutch oven over medium heat. Add the onion, fennel stalks, 1 teaspoon salt, and 1 teaspoon ground black pepper and sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and just slightly starting to brown. Add the garlic and sauté for another minute or two, stirring often, until fragrant and softened. Add the potatoes, stock, and bay leaves and bring to a boil. Reduce the heat to a simmer, partially cover, and simmer for 20 to 30 minutes, or until the potatoes are completely tender.
- Remove the bay leaves, then puree with an immersion blender or in batches in a blender. Stir in the milk and heavy cream, season with salt and pepper to taste, and serve with the crispy pancetta croutons.
Fennel With Butternut Squash Soup Recipe
Ingredients:
Gluten free
Produce
4 cups: Butternut squash
1: Fennel, large bulb
1: Onion, medium
Canned goods
4 cups: Stock
Baking & spices
1: Salt and pepper
Oils & vinegars
1 tbsp: Olive oil, extra virgin
Dairy
1/2 cup: Heavy cream or creme fraiche
Instructions:
- Preheat oven to 400 degrees F. Drizzle a little olive oil in a 9 by 13-inch glass baking dish. Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.
- Roast for 30-45 minutes until the fennel and butternut squash are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender. If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed. Ladle into bowls. Garnish with the fennel fronds and fennel pollen, if desired.
Fennel With Cherry Tomatoes Soup Recipe
Ingredients:
Produce
200 g: Cherry tomatoes on the vine
1/4 tsp: Chilli flakes
2: Fennel, bulbs
1/2 head: Garlic
1: Onion, cut into quarters
4: Thyme stalks, fresh
Canned goods
750 ml: Veggie stock or a vegan stock cube
Condiments
1 tbsp: Balsamic vinegar
Baking & spices
1: Black pepper
1/2 tsp: Paprika, sweet smoked
1: Pepper, roasted jarred
1: Salt
1: Sea salt, fine
1 tsp: Sweetener
Oils & vinegars
2 tbsp: Olive oil, extra virgin
1 tbsp: Olive oil
Nuts & seeds
1/2 tsp: Cumin
Bread & baked goods
2 slices: Stale bread, quality
Other
1: X 400 g / 14 oz can quality peeled plum tomatoes
Instructions:
- Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray and ensure there is a bit of space around each piece of fennel to get more caramelisation.
- Coat fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
- Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
- While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart. Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth. Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
- Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .
Fennel With Cauliflower Soup Recipe
Ingredients:
Produce
1 lb: Cauliflower florets
3 cloves: Garlic
1: White onion
Canned goods
3 cups: Broth
1 cup: Coconut milk
Baking & spices
2 tsp: Salt
Oils & vinegars
1 tbsp: Coconut oil
Other
1: Extra large or 2 medium sized fennel bulbs, stalks and fronds removed
Instructions:
- Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now. In the bottom of your pressure cooker, heat up the coconut oil. Sauté the onions until translucent. Add the garlic, fennel, and cauliflower. Sauté for 5-10 minutes, until the edges of the vegetables begin to turn golden.
- Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
- Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
- Scoop into serving bowls and drizzle with truffle oil. Top with freshly cracker pepper, and garnish with a left over fennel frond. Serve hot.
Fennel With Chicken Stock Soup Recipe
Ingredients:
Gluten free
Produce
1: (1 cup) fennel, medium bulb
1: (1 cup) white onion, medium
4 cups: Cauliflower florets
1: Fennel fronds
3: Garlic cloves
Canned goods
3 cups: Chicken stock
Baking & spices
1 tsp: Fennel seeds
1 Half Stick: Land o lakes butter with olive oil & sea salt
1/2 tsp: Pepper
1/8 tsp: Red pepper, ground
1/2 tsp: Salt
Nuts & seeds
1: Pistachios
Dairy
2 cups: Land o lakes half & half
Instructions:
- Heat oven to 375ºF. Line a baking sheet with parchment paper; set aside.
- Place 2 tablespoons butter into bowl; microwave until melted. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
- Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling. Add onion; cook 6-8 minutes or until translucent. Add fennel seeds; cook 5 minutes. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
- Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.
- Return mixture to saucepan. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
- Serve warm with chopped pistachios and chopped fennel fronds, if desired.
Fennel With Potatoes Soup Recipe
Ingredients:
Vegetarian • Gluten free
Produce
2: Bay leaves
2 tbsp: Chives
1 cup: Fennel
8: Fingerling potatoes (, cut into 1-inch chunks (about 2 heaping cups)
4: Leeks, medium
1 tbsp: Lemon
Canned goods
1 qt: Vegetable broth
Baking & spices
1: Black pepper
1: Sea salt
Dairy
3 tbsp: Butter, unsalted
1/2 cup: Milk
Instructions:
- Set a heavy-bottomed soup pot over medium heat. Melt butter, add fennel and leeks, and turn heat to medium-low. Cook, stirring often, until fennel and leeks are tender and translucent – about 20 - 30 minutes. Vegetables should be cooked thoroughly, but not at all browned – edge heat lower as needed.
- Add potatoes, bay leaves, broth, and a generous pinch of sea salt. Bring to a boil, then turn down to simmer until potatoes are fork tender, 20 - 30 minutes more.
- Use tongs to remove potato chunks, and push through a ricer or food mill. Carefully puree the remaining soup in a blender. Return riced potatoes and blended soup to the pot. Warm soup over medium-low heat. Add sea salt and black pepper to taste. Finally, stir in the milk and lemon juice.
- Serve soup with minced fennel fronds, chives, and a twist of freshly ground black pepper.
Fennel With Apple Soup Recipe
Ingredients:
Vegan • Gluten free
Produce
1: Apple, small
1: Fennel, bulb
2: Garlic cloves
1/2: Lemon, juice of
1: Onion, medium
2: Potatoes, medium
Canned goods
4 cup: Water or light vegetable stock
Baking & spices
1: Salt and black pepper
1 tbsp: Tapioca starch
Oils & vinegars
1: Oil
Nuts & seeds
1/4 cup: Cashews, raw
Liquids
1/2 cup: Water
Instructions:
- Heat oil in a large heavy bottom pan with a lid. Sauté onion and fennel for 5-7 minutes until soft. Add garlic and stir until fragrant.
- Now throw in potatoes, apple and pour 4 cups of water or vegetable stock. Bring to boil.
- Season with salt, reduce the heat and let it simmer covered for 20 minutes or until potatoes are very soft and fall apart.
- Meanwhile blitz together raw cashews, tapioca starch and water in a high-speed blender until smooth. Set aside. When potatoes are done add lemon juice and cashew mixture. Stir until the soup thickens.Taste for seasoning, crack some black pepper, switch off the heat and serve.
Fennel With Honey Soup Recipe
Ingredients:
Produce
1 lb: Carrots
2: Fennel, bulbs
6 cloves: Garlic in their skins/jackets
1: Onion, large
3 sprigs: Thyme, fresh
Canned goods
1 qt: Chicken or vegetable stock
Condiments
1 tbsp: Acacia honey
Baking & spices
1 tsp: Fennel seed
1 tsp: Red pepper flakes
1: Salt and black pepper
1: Salt and pepper
Oils & vinegars
1: Olive oil
1 tbsp: Olive oil
Bread & baked goods
1: Of crust
Dairy
2 tbsp: Butter, good
1 dollop: Mascarpone or creme fraiche
1/2 cup: Parmigiano-reggiano cheese, grated
Other
null: 1 1/2 cups (3 half-inch slices
null: peeled and cut into 6 wedges with root attached
null: trimmed and quartered lengthwise (a handful of fronds reserved and chopped)
null: store-bought or homemade
null: a turn of the pan
null: peeled and split lengthwise then across
null: stripped from stems
Instructions:
- Preheat oven to 400°F. Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper. Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven. Add garlic in skins and turn vegetables; roast about 20 minutes more. Remove and cool to room temp.
- Peel garlic and add the roasted veggies to a food processor or high-powered blender in batches, puréeing with stock. Add to a soup pot and heat through, use water to thin if soup is too thick. Stir in honey.
- For the topping, pulse bread into coarse crumbs in food processor. Heat oil, a turn of the pan, in a medium skillet over medium heat and melt butter into oil. When it foams, add fennel seed and red chili flakes, and swirl a minute. Add breadcrumbs and toast until golden, seasoning with salt and pepper to taste. Add cheese and stir a minute or two more.
- Serve soup in shallow bowls topped with a dollop of Mascarpone or crème fraîche to stir in, some of the chopped fronds and some fennel-chili crumbs.
