Easy Fennel Soup Recipe

Slow Cooker Fennel White Bean Soup • Simple …

WEBJan 9, 2021 · Cooking the fennel and onions. Step 3: Add the onion and fennel mixture, broth, beans, diced tomatoes, thyme, salt and pepper, …

Rating: 5/5(3)
1. Ideal slow cooker size: 5- to 6-Quart.
2. In a skillet over medium heat, warm the oil and saute the onions and fennel until softened. (I used my Ninja 3-in-1 Cooking System so I was able to sauté the onion and fennel in the same pot as cooking the soup.)
3. Add onion fennel mixture, broth, beans, diced tomatoes, thyme, salt and pepper, and bay leaf to slow cooker. Cover and cook for 1 to 2 hours on HIGH, or 4 to 5 hours on LOW.
4. Remove bay leaf and stir in spinach about 10 minutes before serving.

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Creamy Fennel and White Bean Soup Craving …

WEBNov 2, 2023 · First, Saute your onions, fennel, and garlic until the vegetables are tender and turn golden brown. This takes about 10 …

1. Heat the olive oil in a stock pot over medium high heat. Add the onions and fennel and cook for about 6 minutes until they are softened and starting to turn golden. Add the garlic and saute for another minute.
2. Add the chicken stock, about half of the rinsed beans, the fennel seeds, thyme, and rosemary sprig. Turn the heat up to high and bring the soup to a boil. Then, cover it and reduce the heat to medium-low. Let the soup simmer for about 15 minutes.
3. Remove the rosemary sprig.
4. Using an immersion blender, blend the soup until it's fairly smooth and creamy. Add the remaining beans, and salt to taste. Cook the soup for another 5 minutes or until it's heated through.

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Easy Tomato Fennel Soup Without Oil (Vegan)

WEBOct 17, 2023 · Instructions. In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat. Add onion and fennel, sweat until …

1. In a tall pot, heat up olive oil on medium - high heat. Add onion and fennel, sweat until translucent.
2. Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
3. Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
4. Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm.

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