fennel and veggie soup


  • 1 tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic, crushed
  • Bunch of coriander, roots only
  • 2-3 medium sweet potatoes
  • 4 sticks celery
  • 3 carrots
  • 1 bulb of fennel (use all)
  • 1 litre stock (I use Massel chicken style stock powder)
  • Extra coriander to serve, optional


  1. Dice onion and vegetables
  2. Heat oil in large pan on high heat
  3. Add onion, garlic and celery to pan. Sauté for three minutes, stirring occasionally
  4. Add vegetables and fry for two minutes, stirring occasionally
  5. Add stock
  6. Bring to boil
  7. Reduce heat and simmer for 25 minutes or until vegetables are soft
  8. Blend in a blender or using a stick blender
  9. Garnish with chopped coriander


For a fennel and potato soup. Change sweet potato for potatoes, onion for leek and omit carrots.

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