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Fennel and broccoli soup

This lovely fennel and broccoli soup is vegan and gluten-free and so ideal for most diets. If you want it low-carb, leave out the potatoes. If you want to spice it up, add some chilli flakes! Serve it with wholesome bread or fritters, suitable for your diet.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head broccoli
  • 1 small fennel
  • 2 Tbsps. olive oil
  • 2 shallots or 1 leek
  • 1 clove of garlic minced
  • 2 medium potatoes
  • 500 ml stock
  • 1 handful parsley or coriander leaves
  • Lemon juice to serve

Method
 

  1. Roughly cop the onion/leek and fennel. Chop the fennel fronds and set aside for garnish. Roughly chop the broccoli (including the stem).
  2. In a large saucepan heat the oil, sauté the onion and fennel for 5-8 minutes, until soft. Add the garlic and potatoes, stir for a few seconds, then add the stock.
  3. Bring the boil and simmer for 10 minutes, then add the broccoli and simmer for another 10 minutes, until the broccoli is cooked through.
  4. Turn off the heat and add the herbs.
  5. Using a hand-held blender blitz the soup until you get a smooth, silky texture. Taste and adjust the seasoning.
  6. Serve with the chopped fennel fronds and a squeeze of lemon juice (or a drop of apple cider vinegar).