A cold day needs a warming bowl of soup, and this mushroom fennel soup is easy, comforting and full of great ingredients.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
There's something about the weather this time of year that definitely makes you crave soup. It's partly the cold, of course, but also the light I suspect (or lack of it). For me, I particularly like blended soups when I'm not feeling so good - apart from Scotch broth, that is.
This mushroom fennel soup has a combination that is just what I need sometimes. It has the smooth, creaminess of mushroom soup with the fragrant anise of fennel and is really quick and easy to make. Like I say, just what you need this time of year.
How it's made
This soup could hardly be easier to make as all you do is soften the fennel and let it brown slightly. Add the mushrooms and soften them too. Add the stock and cook it a few more minutes before pureeing.
It's very much what you would expect flavor-wise given it's called mushroom fennel soup, and it goes down so well.
This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that's also really good for you too. It has a creaminess to it, despite having no cream. In fact it's also vegan and gluten free.
Have it for lunch on a cold day, have it when you are not feeling so good. Just give it a try and enjoy.
Try these other vegetable soups:
- Delicata squash soup with curried chickpeas and onions
- West African peanut soup
- Brussel sprout soup with crispy bacon and chestnuts
- You may also like my more classic wild mushroom soup as well.
- Plus get more winter recipes in the archives.
mushroom fennel soup
- 2 tablespoon oil
- 8 oz fennel 250g
- 6 ½ oz mushrooms 190g
- 1 ¼ cups stock 300ml
- 3 tablespoon coconut milk
- 1 dash cayenne to top
- Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat.
- Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to soften. Add the mushrooms and cook another 5 minutes until mushrooms are soft. Add the stock, bring to a simmer, cover and simmer around 10 minutes.
- Remove from the heat, blend then add the coconut milk and mix through. Serve with a dash of cayenne on top.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See more soups and stews ideas:
- Baked Potato Soup by That Skinny Chick Can Bake
- Cabbage and Kielbasa Soup by Our Good Life
- Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
- Habitant Pea Soup by What Smells So Good?
- Meatball and Orzo Soup by Fantastical Sharing of Recipes
- Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
- Pasta Fagioli Soup by Soulfully Made
- Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
- Spicy Brazilian Seafood Stew with Coconut Milk by Sue’s Nutrition Buzz
- Spicy Lentil Soup with Swiss Chard by Cooking Chat
Remember to pin for later!