Fennel Soup

Soothing Fennel & Potato Soup

When it is rainy and cool outside, I adore soup for Lunch. This recipe is one of my favourites as I love the flavour of gently sauteed Fennel, the kids here love it too! Onions add a little sweetness and the potato in this recipe adds a creamyness to the final soup. It cooks easily in 35 mins, serve with a little black pepper and grated Parmesan, and of course some fresh bread rolls. I love my bread with a little Irish Butter on cold days, but equally yummy is just good Olive oil and a sprinkle of salt.
Course lunch
Cuisine Italian
Keyword Black Pepper, Fennel, Lunch, Onion, Parsley, Potato, Soup, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Katie Cardile


  • 2 large Onions
  • 2 Fennel Bulbs Chopped
  • 2 Potatoes Cubed with skins on
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Chopped Fresh Parsley or a tsp of dried parsley
  • Olive Oil extra virgin


  • Roughly Chop the onions and Sautee in a hot pan with a little salt and 3 tablespoons of Olive Oil, for 15 minutes.
  • Add the Chopped Fennel and cook for another 10 minutes.
  • Add the cubed potatoes, some freshly ground black pepper and cook for another 10 minutes.
  • Add approximatedly 100ml of hot water and then using the hand blender, blend into a creamy soup. Add more hot water as necessary just a little at a time until the soup has reached a nice creamy consistency. Taste and check add a little more salt or black pepper if necessary.
  • Cook through for another minute, or until piping hot. Serve with grated parmesan, black pepper and a little more freshly chopped parsely, or chopped fresh rocket. Enjoy!