Strawberries on Wooden Table

Broccoli and Fennel Soup

This soup will keep in the fridge for up to 4 days and makes a nice, large batch. If you want your soup to have a thicker consistency, add less of the ready stock, or you could add a root vegetable, such as celeriac.


1 onion

1 clove garlic

1 fennel

1 head broccoli

1 bag fresh spinach

2 Kallo yeast free stock cubes

Broccoli and Fennel Soup


  1. Roughly chop the onion, garlic and fennel and fry in coconut oil until soft.
  2. Mix the 2 stock cubes with 1 litre boiling water.
  3. Add the water to the onion, garlic and fennel and bring to the boil.
  4. Chop your head of broccoli (stalk included) and add this to the mix.
  5. Simmer for 20 minutes.
  6. Once the broccoli is soft, add the spinach, stir, and take off the heat.
  7. Allow to cool and then add to blender and blend to a smooth consistency.

Nutritional Information

Broccoli is a totally fabulous super food. It is very low in calories, yet bursting with goodness in the form of vitamins, minerals and protein. It is also rich in phytonutrients which quench free-oxidising radicals in the body. It is also rife with vitamin A which is great for maintaining your skin integrity.

Fennel also contains good levels of phytonutrients, so teaming up with broccoli is a perfect pairing for a very effective anti-oxidant cocktail! High levels of potassium in this vegetable contribute to lowering blood pressure, therefore reducing the risk of heart disease. Both fennel and broccoli contain good levels of fibre, which we know aids digestion.

Try serving this soup with a dollop of soya yoghurt, a drizzle of olive oil and some salt and pepper to taste. This practical soup is a perfect lunch or a starter at a dinner party.

Did You Know

If you would like more protein in this recipe, try adding a couple of handful of almonds to the soup with the spinach. You may need to blend for a little longer to gain the right consistency but the nuts are a lovely addition to taste and texture.