Fennel and chickpea soup

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Serves: 4

By missmartha



  • 1 medium onion chopped

  • 1 tsp olive oil

  • 1l chicken stock (enough to cover)

  • 2-3 sticks celery chopped

  • 1 medium bulb of fennel chopped

  • 2 cloves garlic peeled

  • 1 tin chickpeas


<ol> <li>To a saucepan add the olive oil, fennel, onion, celery and a pinch of salt and sweat over a very low heat. Try not to brown the vegetables, just cook them very slowly.</li> <li>After a few minutes add the chickpeas and enough stock to cover.</li> <li>Add the garlic and simmer the whole lot for about 30 minutes.</li> <li>Blitz with a stick blender or similar and ladle into dishes to eat.</li> </ol>

Handy Hint

<p>Very good drizzled with some peppery olive oil, but you can just eat it with some good bread. It's a really lovely soup.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

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Your comments

  • missmartha 15/05/12 10:59

    This soup is a good high protein vegetarian/vegan soup that'll keep you going all afternoon if eat lunch time.