Fennel Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

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Ingredients

For the Soup:

• 1 tablespoon MCT oil, coconut oil, or olive oil
• ½ large fennel bulb, diced
• ½ white onion, chopped
• 1 piece of celeriac (about the size of a grapefruit), peeled and diced
• 750 ml organic vegetable stock
• White pepper, to taste

For the Parsley Oil:

• A handful of fresh parsley
• 60 ml olive oil
• 1 teaspoon lemon juice
• Salt, to taste

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Preparation Method

1. Prepare the Parsley Oil:
   • In a blender or food processor, combine the parsley, olive oil, lemon juice, and a pinch of salt. Blend until smooth. Set aside for garnishing.
2. Cook the Onion and Fennel:
   • Heat the oil in a large pot over medium heat.
   • Add the chopped onion and sauté for about 5 minutes until softened.
   • Add the diced fennel and continue to stew for about 10–12 minutes, stirring occasionally, until it begins to caramelize and develops a golden color.
3. Add the Celeriac and Stock:
   • Stir in the diced celeriac and season with white pepper.
   • Pour in the vegetable stock and turn up the heat to bring the mixture to a boil.
   • Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the celeriac is tender.
4. Blend the Soup:
   • Remove the pot from heat and allow the soup to cool slightly.
   • Blend the soup using an immersion blender or transfer it to a countertop blender. Blend until smooth and creamy.
5. Serve:
   • Reheat the soup gently, if needed. Ladle it into bowls and drizzle with parsley oil before serving.

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Tips and Variations

• Creamier Texture: Add a splash of plant-based cream or coconut milk while blending for a richer soup.
• Garnish Ideas: Top with toasted fennel seeds, croutons, or a sprinkle of smoked paprika.
• Make-Ahead Tip: The soup and parsley oil can be stored separately in the fridge for up to 3 days.