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Vegan fennel and courgette soup recipe

If you’re searching for a filling soup - and for a way to use your fennel - this recipe adapted from Little Sugar Snaps is for you.

It might take a little while to make, but don’t let that put you off - it’s actually incredibly easy. And anyway, it’s all worth it for the delicious bowl of goodness you get at the end!

Whether you enjoy it for lunch or dinner, just serve it with your favourite crusty bread for the perfect finishing touch.


Prep time: 15 minutes

Cook time: 2 hours

Serves: 3 people


4 large tomatoes, quartered

2 tbsp oil

625ml vegetable stock

1 onion, finely diced

1 clove of garlic, minced

1 fennel bulb, remove base & dry ends then dice

1 courgette, diced

1 tsp mixed herbs

Salt & pepper, to taste

1 tbsp lemon juice


  1. Preheat the oven to 150℃.

  2. Toss the tomatoes in 1 tablespoon of oil and roast for 1 hour 30 minutes.

  3. When the tomatoes have finished roasting, put them in a blender with the stock. Blend until smooth and set aside.

  4. Heat 1 tablespoon of oil in a large saucepan. Add the onion and cook for 1 minute.

  5. Add the garlic and fennel and cook for 5 minutes, stirring often.

  6. Add the courgette and cook for another 5 minutes, stirring often.

  7. Pour your tomato mixture into the pan then add the herbs and seasoning. Stir well and cook for 15 to 20 minutes until all the veg is tender.

  8. Add the lemon juice and any more seasoning (if needed). Stir well then serve hot.

Storage tips:

Once cool, store in the fridge for up to 3 days, or freeze for up to 3 months.


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