• Tamsyn Wood

Autumnal, Creamy Roasted Fennel Soup.

That temperature change! Oh how I loathe the season change, descent into colder, darker times. I always struggle! I am such a sun-baby! To counteract some of the seasonal change effects, I look for warming foods, candles lit and cosying-in with my kids in the evenings rather than heading, picnic in tow, straight to the beach.

Anyway, roasted fennel is an absolute favourite of mine, I made it into a soup this week, and it was creamy and unctuous and everything I needed!


1 sweetheart cabbage

1 head broccoli

2 large white onions, chopped

4 cloves garlic, chopped

1/2 inch fresh ginger, crushed

Handful fennel leaves

2 fennel bulbs

2 cans coconut milk

1 tbsp fennel seeds

2 bay leaves

2 tbsp veg stock

1/2 tsp turmeric

1/2 tsp ground cumin

2 cups boiling water

Oil for frying and roasting

salt & pepper


  • Pre-heat the oven to 180 degrees celcius.

  • Chop the fennel bulbs, arrange on a baking tray, add salt and pepper and olive oil to roast them in.

  • Turn the fennel a few times to ensure even roasting, remove after 25 minutes or when golden in colour.

  • In a frying pan, add some oil, the ginger, garlic, onions, fennel seeds, turmeric & cumin. Heat for 5 minutes or so till onions are translucent.

  • Transfer the mixture to a large pan, adding the cabbage, broccoli, fennel leaves and 2 tbsp water - place the lid on and reduce for 10 minutes (check that it doesn't catch).

  • Add the veg stock and the coconut milk and 2 cups boiling water

  • Cook for a further 10 minutes with the lid on

  • Add the roasted fennel

  • Remove from the heat, blitz it till it's smooth, adding more water depending on your consistency preference.

  • Season well.

Et voila!

Autumnal, creamy roasted fennel soup, serve with hunks of bread and butter or homemade croutons.