Fennel & Lemon Soup

by

Octopus Publishing

POSTED April 9, 2020 (LAST UPDATED April 9, 2020)

Serves

4

Total Time

50mins

Calories

332

Comforting but bright and refreshing with flavors of fennel and lemon. To add even more color and flavor, top with gremolata or chopped herbs as a garnish.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Potato icon
    Potato

    1 (about 173 g)diced

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)finely chopped

  • Black olives icon
    Black olives

    16 (about 160 g)pitted, chopped

  • Extra virgin olive oil icon
    Extra virgin olive oil

    ¼ cup (about 90 ml)

  • Fennel bulb icon
    Fennel bulb

    250 g (about 1)finely sliced

  • Vegetable stock icon
    Vegetable stock

    900 ml (about 3 ¾ cups)

  • Lemon zest icon
    Lemon zest

    1

  • Fresh parsley icon
    Fresh parsley

    ¼ cup (about 16 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

    METHOD


  • 1. Add extra virgin olive oil and onion to a clean saucepan
  • 2. Cook in frying pan until softened - 10 min, medium heat
  • 3. Add fennel bulb, potato and lemon to the soup
  • 4. Cook until softened - 5 min
  • 5. Add vegetable stock to the soup
  • 6. Boil
  • 7. Reduce until simmering and cover - 15 min
  • 8. Add garlic clove, lemon zest, fresh parsley and black olives to a clean small bowl
  • 9. Mix with tablespoon until well combined
  • 10. Cover with foil then set aside
  • 11. Blend soup with stick blender until smooth
  • 12. Strain with sieve
  • 13. Season with salt & pepper
  • 14. Serve

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