Fennel…this humble vegetable is actually very versatile. An ingredient in Vicki’s very favorite minestrone soup recipe, it’s also quite an amazing substitute for celery – both in soups and raw recipes. 

Here is a recipe from Vicki’s kitchen, and it’s mellow, creamy, and delicious. It totally warms you up on a chilly fall afternoon, and is delicious left over and reheated. Hope you try it and enjoy!

Creamy Fennel Soup


  • 2 Tbsp avocado oil
  • 2 medium fennel bulbs, tops and bottoms removed, sliced into 1/2” half-rounds and separated 
  • 3 leeks, white parts only, cleaned and sliced into 1/2” half-rounds and separated
  • 1 medium yellow onion, peeled and diced
  • 2 – 3 white or yellow carrots, peeled and cut into 1/2” rounds
  • 1 – 2 cloves garlic, minced
  • 1 tsp cumin 
  • Himalayan pink salt to taste
  • freshly ground black pepper to taste
  • 4 cups filtered water
  • 1/2 cup coconut milk, full fat (we like Thai Kitchen Coconut Milk)


  1. Heat the avocado oil in a medium sized soup pot then add the next four ingredients and sauté, stirring frequently, until the onion and leeks become translucent – about 5 to 6 minutes.
  2. Add the garlic and sauté for 2 or 3 minutes longer, until fragrant.
  3. Sprinkle in the cumin, salt and pepper and stir well to combine.
  4. Pour in the water, bring to a boil and reduce heat to low. Simmer over low heat for 15 to 20 minutes, until the fennel and carrots are tender.
  5. Remove from heat, and using either an immersion blender in the pot; or move cooked ingredients to a high speed blender and blend until smooth. 
  6. Return the blended soup to the pot (if not using the immersion blender) and stir in the coconut milk to finish. Reheat gently; taste and adjust seasonings.
  7. Serve hot in either a bowl or mug. Yum!!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHPP, CNHP, CLSC