Courgette & Fennel Soup

This smooth and lemony soup is made with courgette and fennel combined with chicken stock, leek, and cannellini beans to create a tasty and filling soup perfect for a weekday lunch.

The lemon brings the mild aniseed taste of the fennel and courgette together to create a pop of flavour. Chicken stock or broth is fabulously nutrient-dense, and the creamy cannellini beans add protein to this soup, helping you feel fuller for longer.

This mellow soup can be served with a sprinkling of chilli flakes if you like a spicy kick! It can easily be made vegan or vegetarian using vegetable stock or bouillon.

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Courgette & Fennel Soup

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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 25 minutes
Course Soups
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian

Ingredients
  

Garnish

Instructions
 

  • Slice the leeks and chop the fennel bulb into small pieces (reserve the fennel’s feathery fronds to garnish the soup later).
  • Heat the olive oil in a large saucepan. Add the leeks and fennel, sauté until soft. Crush the garlic, add to the pan and continue to sauté for a further few minutes.
  • Add the chicken stock, bring up to a simmer and bubble for 10 minutes until the leek and fennel are soft. Meanwhile finely chop the courgette and drain the cannellini beans.
  • Add the chopped courgette and drained cannellini beans and simmer for a further 5 minutes. Add the lemon juice and blitz with a hand held stick blender or in a soup blender until the mixture is smooth. Season with salt and pepper to taste.
  • Optional: garnish with the reserved fennel fronds, a few chilli flakes, a drizzle of olive oil, and a grind of black pepper.

Notes

  • You can make your own chicken stock very easily. Follow my recipe for Chicken Bone Broth here. Otherwise buy a good quality chicken stock and try and avoid yeast extract and added sugars. Stock cubes and vegetable bouillon are less nutritious. 
  • To make this plant-based you can swap the chicken stock for vegetable stock. 
  • Store any left-over soup in the fridge for up to 48 hours.
  • The soup can be frozen for up to 3 months. Decant into a freezer-proof tub once the soup is totally cold.
 
 
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