Revised from Kate Morgan Jackson

Vegan, Paleo, and Keto friendly

Fennel is an overlooked vegetable. It has a slightly sweet flavor and is a personal favorite, both cooked and raw. This soup is perfect on a warm summer day. You can have it piping hot on a cold winter night as well. Fennel is excellent for digestion, reducing gas, bloating, and even stomach cramps. The broth you use can make it vegan or feel free to use a bone broth. This is a simple puree so get out your hand blender or food processor or Vitamix. I prefer to prepare it the night before so it has time to chill, I add the garnish right before serving. 


  • 2 pounds of fennel bulbs. Trim by cutting the stalks off the top, and remove the very bottom where the roots were. Chip in 1-2 inch pieces.
  • 1 large yellow onion, chopped
  • 5-6 cups veggie or chicken stock, or bone broth. Water can be used but I prefer the flavor with broth. You can start with 5 cups and always add more to obtain desired consistency. 
  • 15 Fresh Basil leaves, cut chiffonade style. Stack the basil leaves, roll them lengthwise, and chop from tip to tip. This is for the garnish.
  • 1 cup walnut or pecan pieces
  • 4 Tablespoons ghee or refined coconut oil, or avocado oil
  • Drizzle of olive oil
  • ½ teaspoon sea salt
  • 2 dashes of pepper


  1. Melt 2 tablespoons of ghee or avocado oil in a saucepan and sauté the fennel and onion until soft. 
  2. Add the stock, cover, and simmer until veggies are very soft, approximately 20 minutes.
  3. Use a hand blender, or food processor (may need to do in batches) and puree the soup. If you like is smooth then consider straining the soup through a fine mesh strainer, this removes some of the stringing fennel bits.  If you like texture then no need to strain.
  4. Next, chill the soup in the refrigerator over night or for at least 3 hours. 
  5. Right before serving, sauté the walnuts or pecans in the remaining 2 Tablespoons ghee until they are starting to toast, stir frequently,  approximately 5 minutes. 
  6. Chiffonade the basil for garnish, or keep small leaves whole
  7. Ladle the soup into bowls and garnish with buttered walnuts, fresh basil, pepper and a drizzle of olive oil.

Buen Provecho!