Fennel soup

A fine, aniseed-scented fennel soup, light and easy to digest. Creamy thanks to a potato rather than cream, it makes a healthy, refined dinner that makes a change from the usual soups.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 109 kcal · 3 g protein · 14 g carbohydrate · 4 g fat

Ingredients

• 3 fennel bulbs
• 1 potato
• 1 onion
• 1 tbsp olive oil
• salt, pepper

Method

1. Soften the onion and the sliced fennel.
2. Add the diced potato and cover with water.
3. Cook for 20 minutes.
4. Blend until smooth and season.

Nutritional benefits

Fennel is low in calories, rich in fibre and good for digestion, with a delicate aniseed flavour. The potato gives creaminess without cream. A light, delicate soup that is easy to digest, ideal for weight loss and naturally vegan and gluten-free.

Variations and substitutions

• With orange for a fruity touch.
• Creamier: add coconut milk.
• With croutons or seeds on top.
• More protein: add red lentils.

Storage and making ahead

Keeps for 3 days and can be frozen. Reheat gently.

💡 Good to know

Keep a few fennel fronds for serving: they add flavour and make a pretty decoration on the plate.

Further reading

Discover more weight-loss recipes · vegetarian recipes · vegan recipes · gluten-free recipes · healthy and balanced recipes.

Foods in this recipe: fennel · potato · onion · olive oil · salt.

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