Fennel Soup with Cucumber and Mint

Looking for a fresh, light soup that’s perfect for warmer days? This fennel soup with cucumber and mint is surprisingly refreshing, mild in flavor and ideal as a light lunch, starter or summery first course. The anise-like taste of fennel pairs wonderfully with crisp cucumber and cooling mint.

Extra tasty: serve this soup cold for an almost spa-like, elegant twist.

Why fennel works so well in soup

Fennel has a gentle, slightly sweet flavor with subtle anise notes. When you cook or roast fennel, the taste becomes milder and creamier. Combined with cucumber it creates a fresh, light soup that doesn’t feel heavy.

Mint adds extra freshness and makes this recipe perfect for spring and summer.

Ingredients (4 people)

• 2 fennel bulbs
• 1 large cucumber
• 1 small onion
• 2 cloves garlic
• 750 ml vegetable stock
• 2 tablespoons olive oil
• Handful fresh mint
• Juice of ½ lemon
• Black pepper to taste
• Sea salt to taste

Optional:

• Greek yogurt or crème fraîche
• Extra mint leaves
• Chili oil or chilli flakes for a spicy twist

Preparation

1. Prepare the vegetables

Cut the fennel into pieces and optionally reserve some of the green fronds for garnish. Finely chop the onion and cut the cucumber into cubes.

2. Make the base

Heat the olive oil in a soup pot and gently sauté the onion and garlic for 2 to 3 minutes.

Then add the fennel and cook for about 5 more minutes until it softens slightly.

3. Cook the soup

Pour in the vegetable stock and let the soup simmer gently for about 15 minutes until the fennel is tender.

4. Add cucumber and mint

Add the cucumber and cook briefly for 2 more minutes. This helps keep the fresh flavor intact.

Remove the pot from the heat and add the fresh mint and lemon juice.

5. Blend

Puree the soup until smooth with an immersion blender or blender. Season with pepper and salt.

Serve warm or cold

This soup is delicious both warm and cold:

• Warm: soft and light comfort food
• Cold: extra refreshing and perfect on hot days

For a cold version, cool the soup in the refrigerator for at least 2 hours.

Tips for extra flavor

• Add some roasted pistachios for crunch
• Serve with sourdough bread or focaccia
• Make the soup creamier with a spoonful of Greek yogurt
• Add a pinch of fennel seed for extra depth

Why fennel is popular in light recipes

Fennel is often used in fresh dishes because of its light flavor and versatility. It pairs well with herbs like mint, dill and basil, but also with citrus and cucumber.

That’s why fennel is increasingly found in modern summer recipes, fresh salads and light soups.

FAQ – Fennel soup

1. What does fennel soup taste like?

Fennel soup has a gentle, slightly sweet flavor with subtle anise notes. Combined with cucumber and mint the soup becomes extra fresh.

2. Can you eat fennel soup cold?

Yes, this fennel soup is especially tasty cold. That makes it a perfect summer dish.

3. Which herbs go well with fennel?

Mint, dill, thyme, basil and parsley pair very well with fennel.

4. Is fennel soup healthy?

Fennel soup is a light soup with lots of vegetables and relatively few calories, depending on the additions.

5. Can you freeze fennel?

Yes, both raw fennel and fennel soup freeze well.