21 October 2016


 October 21, 2016

Lemon Fennel Soup

A tangy fall soup
Author Tara


  • 2 lemons- for rind and juice
  • 1 fennel bulb
  • 2 leeks
  • 2 tbsp olive oil
  • 1/2 bunch of fresh cilantro
  • 1/4 cup raw sunflower seeds
  • 1 clove garlic
  • 1 celery stalk chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground chilli flakes
  • 1-2 cups of water


  1. Pre-heat oven to 375 C
  2. Chop fennel and leeks into pieces and place in baking dish with garlic and toss with olive oil before baking for 30-45 minutes. You want them to be soft when cooked.
  3. Grate lemon rind from two lemons, then juice them. Reserve about 1 tbsp of rind for later
  4. Once cooked and cooled add the fennel, leeks, garlic and any liquid into a large food processor. Add lemon juice, olive oil, sunflower seeds, celery stalk, chilli flakes, sea salt and cilantro (about 2 cups).
  5. Process for 3-4 minutes until smooth, adding water slowly until desired consistency is reached.
  6. Heat on stove top for 10 minutes, string occasionally and top with raw sunflower seeds, lemon rind and a sprig of cilantro.
  7. Serve and enjoy.

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