Fennel & Broccoli Soup

Submitted (and adapted) by: Jessica Cunha

Original Credit: Judith Barrett, Saved by Soup

Serves 6


  • 2 tsp olive oil
  • 1 large onion, diced
  • 1 small fennel bulb, trimmed of stalks and leaves, roughly chopped
  • 1 medium sized potato (I prefer golden potatoes), peeled and cut into 1-inch cubes
  • 6 cups of vegetable broth
  • 2 cups of broccoli florets, roughly chopped
  • salt and freshly ground black pepper, to taste
  • 2 Tbs fresh chopped dill

Heat the oil in a large soup pot over medium-high heat.  Add the onion and fennel and cook 3-5 minutes to soften.  Add the potatoes and veggie broth.  Partially cover the soup pot and simmer for 20 minutes.  Use an immersion blender or blend in batches in the blender until smooth (be careful when using a blender – hot liquids will expand as they blend).  Add the broccoli to the blended soup and return the pot to the heat to cook the broccoli for another 5-10 minutes.  Add salt and pepper to taste.  Before serving, garnish with the fresh dill.  You can also add a little grated parmesan cheese.  Enjoy!

74 cal, 2.2 g of fat


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