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
- 150 g Leeks
- 250 g Fennel (Bulb)
- 2 tbsp Olive Oil
- 2 cloves Garlic ((small))
- 500 ml Chicken Stock ((ideally fresh or frozen stock or broth) )
- 250 g Courgette
- 400 g Cannellini Beans ((tinned))
- 0.5 Lemon ((juice only))
Garnish
- Dried Chilli Flakes ((optional))
- Fennel ((fronds))
- Olive Oil
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.
- 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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