Fennel soup with salmon

Velvety and smoooth, this comforting fennel soup with salmon is perfectly nourishing and delicious with a terrific flavour from the fennel.

By Nici Wickes
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 large fennel bulb with fronds
  • 1 large onion
  • 1 medium-sized carrot
  • 1 teaspoon fennel seeds
  • 2 tablespoon oil
  • 1 litre chicken or vegetable stock (see recipe tip)
  • 2 potatoes, peeled and diced
  • sea salt flakes and ground black pepper, to season
  • sour cream, to serve (omit for dairy-free)
  • 150 gram hot-smoked salmon


  • 1
    Preheat oven to 180°C.
  • 2
    Roughly chop the fennel bulb, onion and carrot into even-sized chunks. Reserve the fennel fronds for garnish.
  • 3
    Place the vegetables in an oven dish and sprinkle over the fennel seeds and oil.
  • 4
    Bake for 20-30 minutes until golden and tender.
  • 5
    Add the stock to a pan with the roasted vegetables and diced potatoes. Bring to the boil and simmer until the potatoes are cooked.
  • 6
    Blend in batches and return to the pan. Reheat and season.
  • 7
    Ladle into bowls and top with a spoonful of sour cream, flaked smoked salmon and a few fennel fronds.


  • To make chicken stock, the next time you have a roast chicken, save the carcass. Cover with water in a large pot, add 6 black peppercorns, 1 tsp salt, 1 torn bayleaf, 1 chopped carrot and 1-2 celery stalks, then simmer for 30 minutes. Drain and use the liquid.

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