Fancy Fennel Vegetable Soup
Updated Jul. 27th, 2017
We all get tired of eating the same old same tomato based soups. So why not fancy it up a bit! Luckily we’ve got just the thing. By adding some sweet, and healthful fennel, fresh basil, thyme and chickpeas this soup will be just as good as mama used to make it, if not better. Enjoy this hearty soup as a side dish, starter or for your lunch. A word to the wise, the smells from this soup will make everyone hungry so don’t turn your back on the bowl for too long!
- Gluten Free
- Dairy Free
- Corn Free
- Egg Free
- Sugar Free
- Vegetarian
Ingredients:
1 tablespoon extra-virgin olive oil | 28 ounces canned plum tomatoes, in juice | 2 tablespoons thinly sliced fresh basil |
1 cup yellow onion, sliced | 2 cups gluten-free vegetable broth | 2 teaspoons fresh thyme leaves |
1 fennel bulb (white part only), sliced | 1/4 cup tomato paste | 2 cups cooked chickpeas |
2 clove garlic, minced | 1 tablespoon arrowroot starch | sea salt + freshly ground pepper |
Directions
- In a large pot, heat up your oil on medium heat.
- Add in your fennel, garlic, onion, salt and pepper and sauté for no more five minutes – stirring regularly to avoid burning.
- Remove half of the sautéed mixture and put into a blender. Because we don’t want everything in the soup being chunky, we are going to blend it with half of the tomatoes, the tomato paste and the arrowroot starch. Add in some of the vegetable broth as lubrication. Blend until smooth.
- Now, transfer your blended soup back into the saucepan with the other half of your fennel mixture. Add in all remaining ingredients.
- With a lid, bring the soup to a simmer for another half an hour to bring all the flavours out.
Make It This Way
If you’re not a fan of chickpeas, substitute it out for any other type of bean/legume.
If you have some fresh tomatoes that are a little too soft to eat, they would make the perfect addition to this soup – or even a substitution if you have enough to swap out the entire canned tomatoes.
Try This
If you’re not concerned about dairy, try serving this soup up and sprinkling with cheese and broiling it in the oven for five minutes. Kids will love it. Toss in some gluten-free croutons as well to give the soup an added crunch factor.
I love making soups, they are so easy to do and always so nutrious. This recipe looks delicious, I love vegetable soups on colder days but will even eat them during the warmer months. I love soup and sandwiches and this soup looks like the perfect kind to complement a sandwich. I will definitely have to keep this recipe in my mind for the next time I want to make soup! It looks delicious, thanks for sharing!!
Hello Olivia,
We hope you love this one! This soup is great to make for the family, meal prep or make up and freeze for a later date.
Also, if you've been enjoying our recipes, we think you'll enjoy our other articles as well:
https://www.nationalnutrition.ca/articles/supplements/
Stay healthy & well!
Something about soup feels so satisfying to eat and fennel vegetable soup is such a great way to get in a variety of vegetables into your diet too, which is a great way especially if you are a more picky eater or have children that are picky eaters this is a really great recipe to get in a load of vegetables and healthy ingredients into your diet! Freezing the soup and making it in large batches is a great idea too for a quick meal.
Hello,
Indeed, soups are great for the cooler months of the year and perfect recipe to make in batch for meal prep or to freeze and take out when you need. Plus by making your own, you don't get the added sodium from store bought alternatives. If you'd like to learn more about the healing powers of fennel, check out this article:
https://www.nationalnutrition.ca/articles/supplements/fennel/
Stay healthy & well!