Light Summery Sorrel & Fennel Soup

I am not sure why soup has an association with winter but this Sorrel and Fennel soup is light and refreshing and is a perfect lunch or light dinner on a summers day!

Portrait image of a sorrel and fennel soup served in a white bowl with a dollop of sour cream and sprinkling of paprika

Sorrel & Fennel Soup.

Vibrant, sweet, and zingy are all words you could use to describe this summer soup recipe. 

Fennel provides the sweetness and sorrel, a much underused leafy vegetable similar to spinach provides the zing.

Fennel soup typically has a heavy aniseed flavour that can be a little overwhelming. The sorrel really gives it a lift and an acidity that is the perfect foil for the sweet fennel flavours.

It is the same thought process behind the picking of foin in this pork tenderloin with pickled fennel recipe or indeed this pan fried salmon recipe with quick pickled fennel.

Portrait close up image of sorrel and fennel soup served in a white bowl with a dollop of sour cream and sprinkling of paprika

How To Make Homemade Soup.

I adore a good bowl of soup and this sorrel and fennel soup is just one of dozens of soup recipes I have here on my website.

Making soup at home is a simple process, you just need some good vegetables and some good stock.

If you are planning on cooking the soup long enough then water is also good.

Generally speaking, the process for making soup is the same no matter the soup.

  1. Sweat or sear down some base aromats. Choose what you want, onions, carrots, garlic, ginger.
  2. Add main focus ingredients, whether that be fennel or sorrel as in this soup or a protein component.
  3. Simmer until the protein component is cooked and add any finishing elements like cream or yoghurt.
  4. Then choose if you want a chunky soup or blend to create a smooth soup.

Seriously it is that easy!

Portrait angled image of sorrel and fennel soup served in a white bowl with a dollop of sour cream and sprinkling of paprika

Food from the Garden.

This recipe epitomises everything that we came to Hungary to do. Not an hour before these pictures were taken the Sorrel, Fennel, Potatoes and Onions were all growing in our garden.

The vegetable stock came from our garden too! You can read more of my thoughts on vegetable stock in this new potato soup recipe.

A little bit of a wash and scrub up and an hour later we have the freshest dinner on the table that you can ever hope for.

My site is definitely not a ‘gardening blog’. However, I would encourage anyone no matter the size of their garden or even window sill to get started. 

There is no finer feeling than free grub, well apart from free booze, which is something you can do at home too!

If you are interested in getting started, my friend Beth has a good guide to planning a vegetable garden.

Landscape image of two bowls of sorrel and fennel soup served in a white bowl with a dollop of sour cream and sprinkling of paprika
Light Summery Sorrel & Fennel Soup

Light Summery Sorrel & Fennel Soup

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This fennel soup recipe is bright, vibrant and packed full of summer flavour. The aniseed flavour of the fennel is perfectly complimented by almost citrus like sorrel making it the perfect summer soup!

Ingredients

  • 50 g Butter
  • 1 Tbsp Cumin Seeds
  • 200 g Fennel
  • 75 g Onion
  • 75 g Floury Potato
  • 75 g Sorrel Leaves
  • 500 ml Vegetable Stock
  • Salt to taste
  • Black Pepper to taste
  • 2 Tbsp Sour Cream
  • Pinch of Paprika
  • 2 Tsbp Olive Oil

Instructions

  1. Dice your onion, fennel and potato into a rough 1cm dice.
  2. Heat the butter over a medium heat in a large heavy based pan and add the Cumin Seeds when melted, stir for a minute or two until fragrant
  3. Throw in the diced fennel and onion and saute for 5 minutes until the onion turn translucent
  4. Then add the diced potato and the stock and simmer with a lid on until the fennel is thoroughly cooked, about half an hour
  5. Remove from the heat and add the sorrel and then blitz in a blender or with a stick blender until smooth
  6. I like to serve this with a dollop of sour cream, some fennel fronds, a pinch of sweet paprika and a drizzle of olive oil

Notes

This serves two comfortably with a wee bit left over for the obligatory seconds.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 433 Total Fat: 37g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 61mg Sodium: 1222mg Carbohydrates: 24g Fiber: 5g Sugar: 8g Protein: 4g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

31 thoughts on “Light Summery Sorrel & Fennel Soup”

  1. Wow, Brian! Not only is this soup gorgeous, it sounds amazingly delicious and is so healthy! Can’t wait to give it a try! I have yet to try growing fennel, our season isn’t very long and we have heavy clay soil, so I’m not sure I could pull it off! Thanks for the shoutout!

  2. Mmmm I’m very difficult with soup but yours looks delicious Brian, I love the aniseed flavor of fennel whether raw or cooked and always keep 1 or 2 in my fridge! I’ll try to make it tonight!

  3. I’m not quite sure I have tried fennel in a soup but I like fennel roasted and raw – I’m sure I would love this soup. What a great looking dish and that colour!…absolutely superb ?? I will definitely give this a try. Thanks for the inspiration Brian. ?

  4. Just as I take hot showers in the middle of summer, I eat soup at all times of year. Not doing so would be madness. My proof is my instagram feed, which is peppered with ramen and pho noodle soupsβ€”even in the dead of summer. I love that the veggies for this soup were living in your garden just before making the tasty transformation. I’ve never tried sorrel before, but you’ve definitely intrigued me, as I find spinach a bit boring as well. I just bet that the sour cream garnish takes the already glorious flavors over the top! You’ve made my computer screen look delicious…

    • I know right? I’ve just cooked a hot and sour soup coming up in a couple of weeks πŸ˜€ You really must try sorrel, unlike spinach it has a very strong flavour and is almost citrus like in flavour which makes it a great summer recipe ingredient!

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  6. I never associated soup with winter! I can cook it everyday, and sometimes I serve it as a whole meal. This is such a beautiful soup that is like the one I get in a fancy restaurant. Can’t wait to try it out in my own kitchen πŸ™‚

    • It may be a British thing Maggie, summer soups are almost un-heard of, glad you like the recipe… Let me know how you get on making it, I love it, vibrant and zingy everything summer should be πŸ™‚

  7. Refreshing and delicious! Beautiful flavors for a soup and love that pretty color green. I just made a light and delicious Chinese soup with loads of veggies today and it was perfect. I agree that soups are not just for winter. Just pinned!

    • Thank you very much… I love this type of cooking, head into the garden find what is good put it together and job done, especially when it turns out like this πŸ™‚

  8. Actually yes, I do love soup in summer! We just posted a tomato basil soup, but there are many great other soups out there that work best in summer like gazpacho or certain fruit soups! This on also sounds super interesting! πŸ˜€

  9. This is a beautiful bowl of soup! I love fennel but have never tried it in this form. Lovely blog – what a wonderful adventure you and your wife are enjoying!

    • Thanks Tricia, the soup is wonderfully fresh and light and as for the adventure… Life you be pretty dull without them πŸ˜‰

  10. I’ve always been afraid to cook with fennel. I am not sure I like the flavor. But people tell me I should like it!

    • Fennel is a big flavour and I know lots of people are not so keen on aniseed as a flavour profile, I love it, I could eat them like an apple… But I have kept the fennel flavour as a back note in this soup and lightened it with loads of sorrel which gives a lovely vibrant lemony freshness with just a hint of aniseed and cumin… A perfect place to start for someone who is not sure if they like fennel if you ask me πŸ˜‰

  11. We began to earnestly cook with fennel last year and yes, it’s typically associated with hardy and savory cool-weather dishes – something that has always seems a paradox to me as it is readily available as freshly harvested produce at our summer farmer’s markets. Thanks for this great summer soup idea; it looks and sounds wonderfully summer.

    • It does seem something of an odd one, the fennel season definitely runs right through summer into early autumn but it does get associated with more robust dishes although it is certainly becoming more popular in salads in the UK which is a good thing as far as I am concerned.

  12. I love fennel – this soup looks so good. I’d imagine the added potato gives it a wonderful creamy texture πŸ™‚ I need to try this soon!

    • Thanks Paige, yes the potato just adds that little bit of body that holds the whole thing together, let me know what you think… I loved it πŸ˜‰

  13. Mmm, I don’t think I’ve ever tried fennel in a soup before, but the flavours in this sound wonderful! I love the addition of cumin and paprika. They always work so well together. I will definitely have to make this!

    • Excellent, thanks Harriet… I live in Hungary so am duty bound to say that Paprika makes everything taste better ha ha πŸ™‚

  14. Now that is a summary soup!!! As a child I never liked fennel… It’s amazing how taste buds change.. I will try this soup soon πŸ˜‰

    • I don’t think I ate fennel until long after I left home but I love it now, the fennel flavour is quite subtle in this with the cumin and fennel giving the back flavours and the zing and lightness all coming from the sorrel, but you could flip that around by playing with the balance really easily.

    • Fennel salad really is a thing of great beauty, I love it finely shaved and then served with peaches and mozerella cheese and a bit of orange juice based dressing simple and wonderful!

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