Cream of fennel soup

Cream of fennel soup is a light yet flavorful dish, ideal for detoxifying after a period of indulgence, such as the typical Christmas holidays. While in this period we may not pay much attention to quantity and calories, the following days often calls for some light and detoxifying dishes, like this fennel cream soup. Fennel, in fact, is low in calories, possesses excellent detoxifying properties, and helps reduce bloating.
It’s a light recipe, but not lacking in taste. The cream of fennel soup has a delicate flavor and a creamy texture, pleasing to the palate. To enhance the taste and the beneficial properties of the creamy fennel soup even more, I’ve added a pinch of turmeric and nutmeg, two powerful antioxidants that not only benefit the body but also give the cream of fennel soup an extra boost.
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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving4 servings
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityAutumn, Winter and Spring

Ingredients for the fennel cream soup

3 fennel (large, or 4 small)
1/4 onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon turmeric powder
1 pinch nutmeg
q.s. vegetable broth (approx. 2 cups)
1 pinch salt
q.s. pepper


1 Chopping Board
1 Knife
1 Pot with its lid
1 Immersion Blender

How to prepare cream of fennel soup

Qui trovi la versione italiana della ricetta Qui puoi leggere la ricetta in italiano!

To prepare cream of fennel soup, start by thoroughly washing the fennel; then, remove the stems and the end part. Slice them into thin pieces.

In a large pot, sauté the onion in olive oil over very low heat. Next, add the fennel, season with salt and pepper, and sprinkle in the turmeric.

Season the fennel with salt and turmeric

Let them flavor for a couple of minutes, then add vegetable broth, covering them almost entirely.

Cover with a lid and let it cook over medium heat for 15-20 minutes, stirring occasionally and adding a ladle of hot broth only if the existing liquid evaporates completely.

Once the fennel is tender, and the broth has significantly reduced,

remove the pot from heat and blend everything. You should obtain a smooth and rather dense cream of fennel soup.

If you prefer it thinner, you can still add some vegetable broth even after blending. On the other hand, once blended, even if you put it back on the heat, it won’t thicken much, so it’s better not to overdo it with the broth initially.

Serve the cream of fennel soup immediately, garnished with a pinch of freshly grated nutmeg.

How to store fennel soup

You can store the cream of fennel soup in the refrigerator, sealed in an airtight glass container, for up to 3 days.

Tips and variations

For a more substantial and denser cream of fennel soup, you can add 1 large diced potato.
If desired, you can also add grated Parmesan cheese to the fennel cream.

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