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Spinach and Fennel Soup with Tarragon

Spinach and fennel soup, a gloriously verdant, delicious & silky smooth recipe that adds tarragon to turn up the sweet anise flavour further.

This wonderfully coloured soup will go from your cupboard to your table in a shade over 40 minutes and it is stupidly easy to make!

Spinach and fennel soup with fresh fennel fronds and bread.

Sweet Anise & Spinach Soup

I love a nice creamy bowl of warming and comforting soup.

I don’t whether it is a homely dish like broccoli and stilton soup or Jerusalem artichoke soup or something from further afield like a Turkish lentil soup or this North African influenced carrot soup, they make me feel warm and fuzzy inside.

This spinach and fennel soup is the perfect introduction to soup season in the UK. Fennel is in season and at its best from mid-late summer all the way through to almost the end of the year.

Here I combine the sweet aniseed flavour with the rich iron earthiness of spinach.

The spinach not only gives the soup a wonderful flavour, it adds loads of nutrients and also gives this dish an incredible colour.

I double down on the anise flavour with the addition of loads of fresh tarragon too!

Overhead close up silky smooth spinach and fennel soup with fresh fennel fronds.

Frequently Asked Questions

Can I make this in advance?

Yes, but it will lose some of its verdant and bright colour as it is reheated. The flaovur will also become a little more bitter as is typical with reheated spinach.

Is this a vegan soup?

Yes this is vegan as written, although I do add a swirl of cream which can be replaced with vegan cream.

What does the potato in this recipe do?

The potatoes in this recipe add body to the soup and as a result, you are looking for a floury or mealy variety.

Something like a Maris Piper or King Edwards in the UK or Russet in the US is perfect.

What should I look for when buying fresh fennel?

When buying fennel you want bulbs that feel tight to the feel. They should also be free of blemishes and bruises.

The root end of the fennel should cover most of the base of the bulb and be fairly pale.

If it has gone a medium to deep brown it will not be fresh, whilst it will be safe to eat it will have lost much of its flavour.

Can I use dried tarragon?

Yes, but dried tarragon loses some of its sweet fennel flavour and is a little more bitter, so add it to taste as you are blending the soup.

Close up verdant green spinach and fennel soup with fresh fennel fronds.

Serving Suggestions

I usually serve this spinach and fennel soup with some bread and call it job done.

However, I do usually garnish it with a swirl of cream, and some reserved fennel fronds.

If you want a bit more texture adding some crispy air fryer croutons is a great idea.

Overhead spinach and fennel soup with fresh fennel fronds and bread.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan with a lid.
  • Chopping board.
  • Kitchen knife.
  • Stirring spoon.
  • Blender.
  • Weighing scales and or a combination of a measuring jug, cups and spoons.
Verdant green silky smooth spinach and fennel soup with a swirl of cream and fennel fronds.
Yield: 2 Servings

Spinach and Fennel Soup Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A wonderfully silky smooth vegan spinach and fennel soup that features both potato and fresh tarragon.


  • 75g (½ Cup) Onion
  • 275g (2½ Cups) Fennel
  • 75g (½ Cup) Floury Potato
  • 2 Tbsp Olive Oil
  • ¼-½ Tsp Salt (This will depend on your stock)
  • ¼ Tsp Black Pepper
  • 500ml (2 cups) Vegetable Stock
  • 150g (2 Packed Cups) Spinach
  • 20g (½ Packed Cup) Fresh Tarragon


  1. Peel and cut the onion into a rough 1cm (½") dice.
  2. Trim the woody base off the fennel bulb and remove any fennel fronds (these are great for garnish), then cut the bulb into a rough 1cm (½") dice.
  3. Peel the potato and cut it into a 1cm (½") dice.
  4. Heat a 20cm or 8" saucepan over a medium heat and add the olive oil, toss in the onion and fennel, then cook for 5 minutes stirring occasionally.
  5. Add the diced potato, pour in the vegetable stock, add a lid, and cook until the fennel is tender, this will take around 20 minutes.
  6. Remove the lid, add the spinach and fresh tarragon and cook until the spinach has completely wilted, this will take 2-3 minutes.
  7. Transfer to a blender and blitz until smooth and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1707mgCarbohydrates: 30gFiber: 9gSugar: 9gProtein: 7g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Beth Neels

Wednesday 29th of May 2019

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!

Brian Jones

Thursday 30th of May 2019

Thank you, healthy only ever happens by accident in these parts ;)


Friday 18th of May 2018

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!

Brian Jones

Friday 18th of May 2018

Thanks Patty, I love fennel too!


Friday 18th of May 2018

I’m not quite sure I have tried fennel like this 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.

Brian Jones

Friday 18th of May 2018

I just love that aniseed flavour particularly with the almost citrus-like sorrel, have fun!

Michelle Frank | Flipped-Out Food

Thursday 17th of May 2018

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 soups—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...

Brian Jones

Friday 18th of May 2018

I know right? I've just cooked a hot and sour soup coming up in a couple of weeks :D 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!

Brian Jones

Monday 20th of July 2015

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 :)

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