Fennel & Pea Soup


Something about rainy days makes me want soup and then some form of yummy baked good! I found this recipe in the August  Coles Supermarket Magazine (the check out line was long!) but it sounded nice so I tried it.  I think that this is the first time I’ve actually cooked with fennel, have you, what’s your favourite fennel recipe?  This soup is really tasty so definitely recommend a try.

I don’t think the recipe has made it onto the Coles website yet (will try to remember to link to it when it does) but here is my adaptation for the Thermomix, the magazine is still in store now if you want a look.  It serves 4 decent sized bowls and can be frozen for up to 3 months ( I tried some before adding the cream and was just as tasty so that is an optional extra depending on if you like cream or not).

Fennel & Pea Soup – Thermomix Version


  • 1 brown onion, halved
  • 1 large fennel bulb, trimmed and roughly chopped
  • 2 potatoes, peeled and roughly chopped
  • 2 Tbsp olive oil
  • 20 g butter
  • 800 g Vegetable stock or 1 Tbsp Vegetable stock past with 800 g water (the original recipe says 1 L but I found 800g took it up to the maximum line)
  • 500 g packet frozen peas
  • 1/2 C cream


  1. Chop onion, fennel and potatoes 6 seconds / speed 5
  2. Add oil and butter and cook 10 minutes / 100 C / speed 1
  3. Add stock and continue cooking for 15 minutes / 100 C / speed 1 or until vegetables are tender
  4. Add the peas and cook 2 minutes / 100 C/ speed 1
  5. Blend all together, 50 seconds / speed 9
  6. Add cream (if using) and stir through 3 seconds / speed 2
  7. Divide up into bowls and top with Prosciutto crumbs (see below) or croutons

 Prosciutto Crumbs

These sound delicious but I didn’t have any prosciutto when I made this so I just toasted some bread and ripped it up to use as croutons.  What you will need is;

150 g sliced prosciutto

2 C torn day old bread

What you do apparently is:

Preheat the oven to 200 C or 180 C fan forced.  Pulse the prosciutto and bread together in a blender until crumbs form.  Then spread evenly over  a baking tray.  Bake, stirring occasionally for 10 – 15 minutes or until golden and crisp.  Sprinkle on top of the soup.

I will be trying them next time for sure!



8 comments on “Fennel & Pea Soup

  1. Sammie @ The Annoyed Thyroid
    August 18, 2016 at 9:22 pm

    Oh yum! I’m a huge fan of fennel so I’m definitely going to have to give this a go! I love the colour of this too – so green and so vibrant!

    • Vicki
      August 19, 2016 at 12:56 pm

      I think I might need to find some fennel too and make it again – it’s yummy! x

  2. Shari from GoodFoodWeek
    August 19, 2016 at 9:28 am

    I love the idea of prosciutto crumbs – they sound delicious.

    • Vicki
      August 19, 2016 at 12:57 pm

      Don’t they just!

  3. Kim @ Zonkt Designs
    August 22, 2016 at 11:08 am

    WOW! Now that is an amazingly green soup, looks so good. I never would of thought of fennel & pea combo but sound fabulous!

    • Vicki
      August 23, 2016 at 12:21 pm

      So green isn’t it!

  4. jayne
    August 23, 2016 at 10:48 pm

    Love a thermo soup recipe! The colour of this soup looks sensational

    • Vicki
      August 24, 2016 at 12:37 pm

      So green isn’t it!

Leave a Reply

Your email address will not be published. Required fields are marked *