5 from 10 votes
Fennel Soup with peas and lemon #recipe #vegan #plantbased #veganfood
Fennel Soup with peas & lemon
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

A beautifully creamy fennel soup recipe, with peas and lemon and blended with coconut milk.  A stunning colour and totally delicious!

Course: Soup
Cuisine: British
Keyword: fennel soup
Servings: 4 people
Calories: 222 kcal
Author: Kate Ford | The Veg Space
  • 2 tbsp rapeseed or sunflower oil
  • 2 fennel bulbs
  • 1 small onion
  • 2 garlic cloves
  • 750 ml vegetable stock (check it is vegan)
  • 200 g frozen peas
  • 100 ml coconut milk
  • 1/2 lemon
  • handful baby spinach
  • handful fresh parsley
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.  

  2. Trim the stem and tips from the fennel and cut it into wedges.  Peel and slice the onion.  Place both in a roasting tin or baking tray with the oil and garlic cloves (leave them in their skins, do not peel), and season with salt and black pepper.  

  3. Roast for 25-30 minutes until the fennel is soft and turning brown, (see photos above).  

  4. When cool enough to handle, squeeze the flesh of the two garlic cloves out into the roasting tin and discard the skins.

  5. Bring the vegetable stock to the boil in a large saucepan.  Add the roasted fennel, onion and garlic, then the frozen peas and simmer for 5 minutes.

  6. Remove from the heat and use a hand blender, food processor or blender to blitz to a smooth purée, (keep going for a minute or two, this needs to be really smooth), then add the coconut milk, spinach and parsley and blitz again.  Taste and add more salt or pepper if required.

Nutrition Facts
Fennel Soup with peas & lemon
Amount Per Serving
Calories 222
* Percent Daily Values are based on a 2000 calorie diet.