Fennel and Parsnip Soup

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

1. In a large stock pot heat the coconut oil over medium-high heat. Add the fennel, onion, parsnip, garlic, salt & pepper. Stir and cook until veggies start to soften. Should take about 5 minutes.

2. Add the chicken stock and lemon juice. Bring to a simmer and then cover and reduce heat to low. Let simmer until all veggies are tender. Should take about 20-25 minutes.

3. While the soup is cooking, combine the coconut milk, tarragon, and crushed fennel seeds in a small saucepan and simmer for about 5 minutes. Remove from heat and let the flavors meld while the soup continues to cook.

4. Puree the soup in batches in a blender or food processor. (I, of course, used my ninja.) An immersion blender works great too if you have one.

5. Whisk in the flavored coconut milk. If the soup is too thick add more chicken stock. Garnish with fresh fennel fronds and enjoy!


  • 3 large fennel bulbs - cored and chopped
  • 1 cup parnsips - peeled and diced
  • 1 large onion - chopped
  • 4 cups chicken stock - preferrably homemade
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove - minced
  • 1 cup coconut milk
  • 1 teaspoon dried tarragon
  • 1 teaspoon fennel seeds - crushed
  • salt & pepper to taste 2 tablespoons coconut oil for cooking


Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • image

    Donut Ripple Cake

  • Blodpudding_square

    Blodpudding (Blood Pudding)

  • 0112-884x1024

    Ginger Chicken with Green Onions

  • FB_IMG_1406487305472

    Ices Creams Pie

  • Strawberry-Caprese_Bowl_1_Square

    Strawberry Caprese Bowl

Recipe Comments

Comment (1)

Leave a Reply

Sign Up for the Newsletter &



Get Instant Access!