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Dill and fennel soup

Dill and fennel soup

Appetizers

A creamy soup made with fennel bulbs and broth, seasoned with a touch of lemon and flavored with fresh dill: a warm and light starter.

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This soup combines fennel and broth for a simple, warm starter. The lemon and fresh dill add a lovely aroma.

Ingredients and directions

  • Prep time15 min
  • Cook time35 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Calories112 kcal/serving
  • Cooking methodnibbling
  • Estimated cost$4.71 $1.18 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.21
  • $2.41
  • $0.13
  • $1.95
  • $0.01

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Chop the onion into pieces. ≈ 8 min
  2. Cook it for 3 to 4 minutes over low heat in the saucepan.
  3. Wash the fennel bulbs and cut off the edible parts, chopping them into pieces. Save the fronds. ≈ 8 min
  4. Add the fennel and cook for 5 minutes, stirring frequently.
  5. Pour the in the broth and let the fennel cook for about 20 minutes, until it is tender.
  6. Blend until smooth. ≈ 4 min
  7. Make sure the soup is heated thoroughly.
  8. Finely chop the fennel stalks and dill leaves, making sure to remove the stems. ≈ 8 min
  9. Season with pepper and lemon juice, then sprinkle with parsley and dill. ≈ 2 min

The bill

Dill and fennel soup

  • 1 onion$0.21
  • 2 fennel bulbs$2.41
  • 2 tablespoons of vegetable oil$0.13
  • 700 ml of broth$1.95
  • 1 tablespoon of lemon juice$0.01

Total$4.71

that's $1.18 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories112 kcal
Fat7.3 g
Saturated fat1.1 g
Carbohydrates6.1 g
Sugars4.5 g
Fiber4.3 g
Protein3.9 g
Salt1 g

Before you start

Ingredients

  • 1 onion
  • 2 fennel bulbs
  • 2 tablespoons of vegetable oil
  • 700 ml of broth
  • A pinch of pepper
  • 2 sprigs of fresh dill
  • 1 tablespoon of lemon juice

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