Fennel Soup

Course Main Course, Removal Phase


  • soup pot
  • cookie sheet
  • immersion blender


  • 1 onion roughly chopped
  • 4 fennel bulbs julienned
  • 4 stalks celery chopped
  • 2 cloves garlic roughly chopped
  • 1 green Bell pepper de-seeded & chopped
  • 4 garnet yams peeled & diced
  • 4-6 c. water or stock
  • 1 c. pumpkin seeds toasted & ground
  • 1 Tbsp. anise powder
  • 1 Tbsp. fennel seed powder


  • Place the onion, fennel, bell pepper, celery, and garnet yams in a soup pot.
  • Adjust the heat and add a small amount of water so that the vegetables don’t burn. Cook them for about 10 minutes until they are slightly tender.
  • Add water or broth/stock to cover all ingredients by 2–4 inches. Bring to a boil and cook until the potatoes are tender, about 15 minutes. 
  • On a sheet pan placed under a low broiler setting, toast the pumpkin seeds for about 10 minutes or until they are fragrant. Let them cool and then grind them into a flour in a food processor. 
  • When the potatoes are tender, add the pumpkin seeds and spices.
  • Blend the soup with an immersion blender for a more smooth consistency. 


Fennel calms and soothes the entire digestive system.