Creamy Peanut Fennel Soup

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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!

4 thoughts on “Creamy Peanut Fennel Soup”

  1. 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) ?


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

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