Fennel Cream Soup

 This cream soup is so aromatic and tasty, that I am sure I will make it again.

I’ve made until now many cream soups, with so many veggies and I can say that I like to mix the veggies, to try different tastes.

Cream soups are good for you, are healthy and have so many vitamins. In our weekly menu, it should have their place, at least, 3 times a week. Not only cream soup but different kind of soup, all are healthy and full of antioxidants, it prevents constipation. If you are a person who doesn’t drink enough water daily, a bowl of soup should help you.

What I like about cream soups is that are very simple to make, you just sweat or boil the veggies and in 30 minutes you have your delicious soup on the table.

And this recipe is extremely simple, you’ll see.


  • 1 large leek
  • 2 bulbs of fennel
  • olive oil
  • salt, pepper, thyme
  • 2 apio root or celery
  • 2 l of water or stock (vegetable or chicken)
  • 1 big potato

The first thing we have to do is to really clean the leek, we cut it lengthwise and we wash it really well, to get rid of all the sand that’s inside the leek. And then we cut it into big slices.

We sweat the leek for 5 minutes and we season it with salt, pepper and thyme.

Then we add the washed and trimmed fennel. You don’t have to cut it thinly because it will go in the blender anyway, so don’t sweat.
We add the celery and the potato that has been cut into 4 pieces.

The last thing we have to do is to add the stock or water and we cover the pot until the veggies are cooked and ready for the blender.

We season again if it’s necessary. And that’s it.

Quick, easy and very tasty.

I wish you have a peaceful Sunday.




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