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Fennel Soup with Peas & Lemon

A comforting and nutrient-rich soup made with fennel, peas, and lemon, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large bulb fennel, chopped Adds natural sweetness and fiber.
  • 1 cup fresh or frozen peas Provides a boost of protein and vibrant color.
  • 1 medium onion, chopped Enhances flavor depth.
  • 2 cloves garlic, minced Adds an aromatic essence.
  • 4 cups vegetable broth Forms the base of your soup; use low-sodium for a healthier option.
  • 1 whole lemon, juiced and zested Brightens flavors and aids digestion.
  • 2 tablespoons olive oil For sautéing; can substitute with any cooking oil.
  • to taste salt and pepper Essential for flavor enhancement.
  • as needed fresh herbs (e.g., parsley or dill) for garnish Adds freshness and visual appeal.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, sautéing them until translucent, about 3-4 minutes.
  3. Incorporate the chopped fennel into the pot, seasoning with salt and pepper. Sauté for an additional 5 minutes until the fennel is softened and fragrant.
  4. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
  5. Add the peas to the pot, cooking for another 5 minutes, allowing the flavors to meld.
  6. Stir in the lemon juice and zest, then use an immersion blender or standard blender to blend the soup until smooth and creamy.
  7. Taste and adjust the seasoning as necessary, adding more salt, pepper, or lemon to enhance flavors.
  8. Serve the soup warm, garnished with fresh herbs for an added touch of flavor and presentation.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup is freezer-friendly; allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.