Fennel & Lemon Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 Apr 9, 2020


  • Onion icon
    1 (about 140 g)
  • Potato icon
    1 (about 173 g)
  • Lemon icon
    1 (about 58 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Black olives icon
    Black olives
    16 (about 160 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 81.9 g)
  • Fennel bulb icon
    Fennel bulb
    250 g (about 1)
  • Vegetable stock icon
    Vegetable stock
    900 ml (about 900 g)
  • Lemon zest icon
    Lemon zest
    1 (about 8 g)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 15.6 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • 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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