Vegetable soup with fennel

Vegetable soup with fennel

A vegetarian "bouillabaisse" with the distinct taste of saffron and orange. This can also be enjoyed cold!


Step 1
  • Wash the fennel (save a little of the green top to make a broth) and cut it into smaller pieces.
Step 2
  • Fry the onions and vegetables in the butter in a large saucepan.
Step 3
  • Add saffron, tomatoes, stock, orange zest and juice.
Step 4
  • Cook the soup on medium heat covered with a lid for approximately 20 minutes
Step 5
  • Blend the soup and return it to the pan. Add salt and tabasco and season to taste.
Step 6
  • At serving - Divide the vegetable soup into 8 serving bowls. Add a spoonful of crème fraîche into each bowl and garnish with fennel fronds and seeds. Serve immediately.


325 g
Coarsely Cut White white onions
75 g
Coarsely chopped garlic cloves
150 g
10 g
Saffron Beads
½ tsp
Chopped tomatoes
400 g
Vegetable stock
1000 ml
Oranges Zest (Unwaxed)
½ tsp
Freshly Squeezed orange juice
2 tsp
Coarse salt
¾ tsp
Tabasco sauce
2 Drops
Creme fraiche
150 g
Ground fennel Seeds
1 handful