Creamy Peanut Fennel Soup

In Season Nowfennel recipe

Fennel is one of those tasty spring root veggies that confounds a lot of people. It’s got a mild licorice-like flavor and is great chopped into slaws and salads or cooked up in recipes like this gluten free, vegetarian peanut fennel soup!

Creamy Peanut Fennel Soup

Makes: 8 servings


  • 2 large fennel bulbs with stalks, chopped
  • 2 Tbsp. olive oil
  • 3 large leeks, chopped
  • 1 large white onion, finely chopped
  • 1 Tbsp. fresh basil leaves, plus more for topping
  • 1/4 teaspoon sea salt
  • 3 cups green tea, brewed
  • 2 Tbsp. honey
  • 1 tsp. white balsamic vinegar
  • 3 cups fresh baby spinach
  • 1/2 cup plain non-fat Greek yogurt, plus more for topping
  • 1 teaspoon orange zest
  • 2 teaspoon fresh orange juice
  • 1/3 cup peanuts, ground

Cooking Directions

  1. In a large skillet, saute white onion and olive oil until caramelized, approximately 5 minutes. Add fennel and leeks; cook for 10 minutes or until soft.
  2. Transfer mixture to a food processor, add remaining ingredients. Pulse until smooth.
  3. Ladle soup into serving bowls. Garnish with additional Greek yogurt and fresh basil leaves.

What’s your favorite fennel recipe? I’d love to hear your ideas in the comments!

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About the Author

Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes. Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie's work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. Amie's first cookbook, 'Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body’ will be in stores nationwide March 8, 2016.

    MMMMM…..Sounds delicious.

  • I would LOVE to try this, as I love both fennel and peanut butter.. but I’m vegan.. I wonder what you might suggest to substitute the yogurt? Maybe Tofutti Mock sour cream (I think the tanginess would be there, and the creaminess) ?


    • Tofutti sour cream might work, or maybe that coconut milk yogurt? And maple syrup or agave instead of honey, of course!

  • jIM

    Yeah you’ve ruined what would the perfect vegan soup with the yoghurt. I guess there’s always soya yoghurt I suppose…