Fennel & Lemon Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    532

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 updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Potato icon
    Potato
    1 (173g)
  • Lemon icon
    Lemon
    1 (58g)
  • Garlic clove icon
    Garlic clove
    1
  • Black olives icon
    Black olives
    16 (160g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    6 tbsp (89ml)
  • Fennel bulb icon
    Fennel bulb
    250g (about 1⅛)
  • Vegetable stock icon
    Vegetable stock
    900ml (3¾ cups)
  • Lemon zest icon
    Lemon zest
    1
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (15g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  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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