Fennel and apple soup with lemon grass, turmeric and ginger






A quick recipe which serves one person since this soup came about when I was cooking something easy for myself. Just go ahead and double the recipe if you want to serve it for 2-3 persons. I enjoyed this soup with some grain free bread with mashed avocado on top.

This soup will take approx. 20 min to make. It´s a mild and nice soup with a little bit of heat from ginger.

Serves 1 or two small portions (as a starter)

  • olive oil
  • 1 large bulb fennel sliced and chopped in pieces (root and stalk removed but save the fronds for topping or to use later in a salad etc.)
  • 1 big apple also cut in pieces
  • 1 cup water
  • ½ cup creamy coconut milk
  • ½ teaspoon of ground lemon grass
  • ½ teaspoon of fresh or ground ginger
  •  3/4 tbs of ground turmeric
  • 1-2 tbs of organic concentrated chanterelle stock or use any (homemade) concentrated organic stock or vegetable bullion
  • 1 tbs of sherry
  • 1 tbs of finely chopped dill
  • ½ cup of walnuts
  • flake salt (add and taste after mixing your soup)


walnuts and lemon balm and a bit of coconut cream
Quickly sauté your fennel and apple in olive oil in a small pot. Add remaining ingredients. Let it all cook slowly, with a cover, on medium heat for about 15 min. Mix well until you have a nice soup consistency. Top with walnuts, lemon balm and some coconut cream.


11 thoughts on “Fennel and apple soup with lemon grass, turmeric and ginger

  1. Detta låter ju makalöst gott, äpplen och fänkål är ingen kombination vi tänkt på att prova ha i soppa tidigare. Känns som en fin soppa att ha som förrätt när det ska bjudas fisk till varmrätt, tack för underbar inspiration!

    Kramar till dej


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