Fennel Soup
Cook time
Total time
Recipe type: Fennel Leek Soup
Serves: 6-8 servings
  • 80 g butter.
  • 2 large bulbs fennel, sliced (reserve the leaves to garnish).
  • 2 leeks, sliced.
  • 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
  • splash apple cider vinegar or white wine.
  • 6-7 cups Chicken Bone Stock.
  • 2 cloves garlic, chopped.
  • 1 head of cauliflower, chopped and cooked
  • 1 cup green lentils, cooked
  • 4 slices pancetta, fried until crisp, cooled and crumbled (optional)
  • pinch salt
  1. Melt the butter in a large saucepan.
  2. Sauté the fennel and leeks until soft, then add the fennel seeds.
  3. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.
  4. Add the garlic, cooked lentils (save some for garnishing) and cauliflower then cover and simmer for 30 minutes.
  5. Remove from the heat and blend using a stick blender.
  6. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta, a spoonful of lentils and snipped fennel leaves
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2015/10/fennel-leek-soup/