Fabulous Fennel Soup

July 27, 2008

Fabulous Fennel Soup

Tina Hansleben, Tucson CSA

3 Medium Fennel Bulbs

4 Medium Carrots

2 Green Onions

2 Cloves Garlic

1 Tablespoon Lemon Juice

4 Leaves of Chard w/stem

¼ C Nutritional Yeast

Salt to Taste


Remove fennel tops from the bulb.

Chop carrots, fennel, garlic, chard, and onions.

Sauté fennel and carrot in oil until a bit softened.

Add remaining vegetables and sauté 1 minute.

Add water to cover and simmer until carrot and fennel is very soft.

Place all in the blender to puree. Add water to desired consistency.

Add nutritional yeast, lemon, salt and pepper. (I usually taste to know how much.)

One Response to “Fabulous Fennel Soup”

  1. Juliana Says:

    I make a similar soup with the following substitutions:
    Saute in 3 tbls butter instead of oil
    I use one fennel bulb and about 3 cups of carrots – the proportions are very flexible though.
    Add 1 tbls minced ginger
    Puree only 2/3rds of soup to retain some texture
    Then, add 1/2 cup fresh squeezed orange juice, 1/2 cup of plain yogurt and 1/2 cup of heavy whipping cream

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