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Fabulous Fennel

If you haven't made this herb a staple in your garden and pantry yet, then you need to try it!

This licorice-y tasting herb contains vitamin C, potassium, manganese, iron, folate, and fiber. It is also rich in phytonutrients and has a high concentration of volatile oils. In my sub-tropical climate on the Sunshine Coast I am lucky enough to have it growing in my garden all year around. I have been stocking up on fennel and parsnip soup - which tastes amazing #fennellove !!!

This is a variation of Sarah Wilson's I Quit Sugar Fennel soup.



Onion* ~ Chopped

Fennel Bulb* ~ Sliced

Parsnip* ~ Cut into Chunks

1tsp Fennel Seeds

1Litre Homemade Chicken Stock


  1. Heat butter in large pot, onion, fennel bulb, and parsnip.

  2. Cook until veges soft, add 1 tsp fennel seeds.

  3. Cook for a further 2-3 mins, stirring.

  4. Add stock.

  5. Cook until vegetables soft and then use a stick blender to blend until smooth.

  6. Serve with toasted sourdough.

*As many as preferred

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