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Creamy Vegan Fennel Soup (Anti-Inflammatory)

Recipe by Padma Priya

This creamy vegan fennel soup is cozy, light, and full of flavor. It blends fennel, onion, and carrot into a smooth, warming bowl. Fennel and its seeds bring gentle anti-inflammatory compounds, fiber, and vitamin C. It is my go-to soup for chilly days and an upset stomach.

Ingredients

Scale
  • 1 fennel bulb, chopped (save the fronds)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves
  • 1 tsp ground fennel seeds
  • Salt and pepper, to taste
  • A drizzle of avocado oil

Instructions

  • Chop the fennel, onion, and carrot into fine pieces.
  • Heat a pot over medium heat. Add a drizzle of avocado oil and the ground fennel seeds. Add the onion and cook for a few minutes. Stir often.
  • Add the carrot, fennel, and garlic. Cook them together for 5 minutes.
  • Pour in hot water until the vegetables are just covered. Add salt and pepper. Cook for 15 to 20 minutes on medium heat.
  • Once the vegetables are soft, blend the soup on high speed until smooth.
  • Garnish with the fennel fronds and serve warm.

Notes

This soup is naturally gluten-free and light on oil. For extra creaminess, blend in a boiled potato or a splash of plant cream. Save the feathery fennel fronds to garnish each bowl.

Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 69
  • Sugar: 4 g
  • Sodium: 330 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://gratefullyvegan.com/fennel-soup/