Roasted Fennel Soup with Lemon and Fresh Herbs
This silky Mediterranean soup features caramelized roasted fennel blended with bright lemon and aromatic fresh herbs for a light yet satisfying spring dish. The natural anise sweetness of the fennel pairs beautifully with dill and parsley for an elegant starter or healthy lunch.
Ingredients
- 3 large fennel bulbs (about 900g), trimmed and quartered
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 litre vegetable stock
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 100ml double cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Extra olive oil for drizzling
- Fresh fennel fronds for garnish
Instructions
Preheat the oven to 200°C (180°C fan). Reserve some fennel fronds for garnish.
Arrange the quartered fennel bulbs, chopped onion, and garlic cloves on a large baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast for 35-40 minutes, turning halfway through, until the fennel is tender and caramelized with golden edges.
Transfer the roasted vegetables to a large pot. Add the vegetable stock and bring to a gentle simmer over medium heat for 5 minutes.
Remove from heat and blend the soup using an immersion blender until completely smooth. Alternatively, blend in batches in a standing blender.
Stir in the double cream, lemon zest, and half the lemon juice. Taste and adjust seasoning, adding more lemon juice if desired.
Fold in the fresh dill and parsley, reserving some for garnish.
Ladle the soup into warm bowls. Garnish with reserved herbs, fennel fronds, a drizzle of olive oil, and a twist of black pepper. Serve immediately.
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