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This soup is full of goodness and you will be getting one of your 5-a-day for sure! It also tastes absolutely delicious and is a breeze to make.


4 bowls

Total time

0 minutes






  • 1 kg carrots (chopped)
  • 1 onion (sliced)
  • 1 fennel bulb (chopped)
  • 1 tsp fennel seeds (crush to a powder)
  • 1 tbsp rapeseed oil
  • 1 tsp garlic puree
  • 2 organic chicken stock cubes ((if you want to make this vegetarian then use vegetable stock))
  • 1.10 litres boiling water
  • salt and pepper (seasoning )
  • fresh coriander (optional to serve)


  1. Chop and wash all the vegetables. In a large sauce pan on a medium heat warm the oil and add the garlic purée.
  2. Add all the vegetables and pour in 300ml of chicken stock, bring to a boil, place the lid on and leave on the heat for 10 minutes.
  3. Take off the heat and add 200ml of chicken stock. Using a soup stick start to whizz up your vegetables until it looks like a purée.
  4. Gradually add all the stock and keep blending until you are happy with the consistency of your soup.
  5. Using a mortar and pestle crush up your fennel seeds until you have a powder. Add to your soup, season well with salt and pepper.
  6. Put back on the heat for 10 minutes on a low heat to cook through.
  7. Serve with half a cheese toasty or some crunchy bread, garnish the soup with coriander if you wish. Enjoy!
  8. View the recipe instructions at Globe Scoffers

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