Mains/ Soups/ Vegan

Fennel & Courgette Soup with Orange

This soup is so delicate and velvety. I like to make it when having guest over as a starter of a three course meal. We are still in a lockdown with no many social interaction, yet this soup brings nice memories. I hope that the world will be soon back to normal and we will be able to share again a tasty homemade food with family and friends.

When it comes to this recipe fennel is a real hero here. Don’t be put off by a cooking time, it’s worth to be patient and let fennel cook slowly, as it helps to bring the full sweetness and flavour.

Tip for buying fennel: the bulb should be white and clean, without any bruises or blemishes. If feathery leaves have been kept on they should be green and lively.

Fennel taste also great when used raw in salads, try our Green Salad or Salad for Nick recipe.

Fennel & Courgette Soup with Orange

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Serves: 4-6
Cooking Time: 1h

Lovely creamy soup with a delicate taste of fennel and a hint of orange. This soup makes a great light lunch, but also would be a perfect starter for a three course meal.


  • 4 tbsp coconut oil
  • 2 onions, chopped
  • 2 garlic cloves
  • 1 big head of fennel or 2 small (around 400g), slice the whole bulb including stems and leaves
  • 4 small courgettes, sliced
  • 1 orange, zested
  • 800 ml veg stock
  • 1 can coconut milk
  • 1/2 lemon, juice
  • salt and pepper to taste
  • 1 tsp fennel seeds, roasted
  • coconut cream to garnish - optional (put few tablespoons in the bowl, add hot water and mixed until smooth and has a cream/yoghurt like consistency)



Melt coconut oil and saute onions for 10 min in a covered saucepan on a low heat. Add the garlic and cook for another two minutes.


Stir in the fennel and let it cook covered for 20 minutes, until the fennel is soft. Stir from time to time.


Stir in courgettes and orange zest. Cook covered for another 10 minutes or until courgettes are soft.


Add vegetable stock, bring to boil and simmer for 15 minutes.


Take soup of the heat, add the coconut milk and lemon juice, stir until combined.


Cool a bit and blitz in the blender until smooth and velvety. Add some salt and pepper to taste.


Served garnished with a drizzle of coconut cream (or yoghurt), a sprinkle of roasted fennel seeds and a freshly ground pepper.

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