"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Cream of Fennel Soup

By The IQS Soups Cookbook

I Quit Sugar - Cream of Fennel Soup
Photo by: Benito Martin
  • 4–6 servings
  • Prep - 20 mins
    Cooking - 30 mins
  • Total - 50 mins
I Quit Sugar - Cream of Fennel Soup
Photo by: Benito Martin

This creamy soup is packed full of veg - and you wouldn’t even know it! Filled with a bunch of fennel and deliciously sweet leek for extra flavour, this silky soup is sure to have you going back for seconds (and even thirds).  

Servings: 4–6
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 2 large bulbs of fennel, bulbs chopped and leaves reserved.
  • 1/2 small head cauliflower.
  • 2 tablespoons extra virgin olive oil.
  • 1 medium leek, finely sliced.
  • 4 cloves garlic, minced.
  • 1 teaspoon fennel seeds, crushed.
  • 500 ml chicken stock or water.
  • 200 g heavy cream.

Directions

1. Heat the olive oil in a large saucepan over a medium heat. Add in the leek, garlic and fennel seeds. Cook for 5 minutes, stirring occasionally until leek has softened.

2. Add in the fennel and cauliflower and cook for 10 minutes, or until veggies have charred slightly. Add in the chicken stock and 1 cup (250ml) water if needed and cook for 20-25 minutes or until veggies are tender. Add more water if needed as the soup will reduce during cooking.

3. Remove from the heat and pureé with a stick blender. Stir through the heavy cream. If you’d like your soup thinner, add a little water - start with 2 tablespoons of water at a time, stirring the water through until reaching your desired consistency. Season generously with sea salt and pepper.

4. Ladle soup between bowls. Sprinkle over the reserved fennel fronds, a generous pinch of freshly cracked black pepper and a good drizzle of olive oil.


Note

Dairy-free option: Replace heavy cream with coconut cream.

To make Crispy Pancetta Croutons, bake sliced sourdough and pancetta in the oven at 200°C/400°F/Gas Mark 6 for 20 minutes, tossing half way through.

Styling by Georgia Bellas.

This creamy soup is packed full of veg - and you wouldn’t even know it! Filled with a bunch of fennel and deliciously sweet leek for extra flavour, this silky soup is sure to have you going back for seconds (and even thirds).

Ingredients

  • 2 large bulbs of fennel, bulbs chopped and leaves reserved.
  • 1/2 small head cauliflower.
  • 2 tablespoons extra virgin olive oil.
  • 1 medium leek, finely sliced.
  • 4 cloves garlic, minced.
  • 1 teaspoon fennel seeds, crushed.
  • 500 ml chicken stock or water.
  • 200 g heavy cream.

Directions

1. Heat the olive oil in a large saucepan over a medium heat. Add in the leek, garlic and fennel seeds. Cook for 5 minutes, stirring occasionally until leek has softened.

2. Add in the fennel and cauliflower and cook for 10 minutes, or until veggies have charred slightly. Add in the chicken stock and 1 cup (250ml) water if needed and cook for 20-25 minutes or until veggies are tender. Add more water if needed as the soup will reduce during cooking.

3. Remove from the heat and pureé with a stick blender. Stir through the heavy cream. If you’d like your soup thinner, add a little water - start with 2 tablespoons of water at a time, stirring the water through until reaching your desired consistency. Season generously with sea salt and pepper.

4. Ladle soup between bowls. Sprinkle over the reserved fennel fronds, a generous pinch of freshly cracked black pepper and a good drizzle of olive oil.

Note

Dairy-free option: Replace heavy cream with coconut cream.

To make Crispy Pancetta Croutons, bake sliced sourdough and pancetta in the oven at 200°C/400°F/Gas Mark 6 for 20 minutes, tossing half way through.

Styling by Georgia Bellas.