Fennel and chickpea soup

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Prep time:

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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


  1. 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.
  2. After a few minutes add the chickpeas and enough stock to cover.
  3. Add the garlic and simmer the whole lot for about 30 minutes.
  4. Blitz with a stick blender or similar and ladle into dishes to eat.

Handy Hint

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

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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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.