Cream of Fennel Soup (Egg-Free, Gluten-Free)


Recipe provided by Pacific Natural Foods…


  • 2 tbsp “butter” substitute or light olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 Fennel bulbs, slice crosswise
  • 1/4 cup fresh Parsley, minced
  • 32 oz. Pacific Natural Foods Free Range Chicken Broth
  • 1/4 cup Lemon juice
  • 2 tsp fresh Tarragon, minced
  • 2 cups Unsweetened Soymilk
  • Salt & white pepper to taste
  • Fennel fronds (garnish)

In a large, heavy pot, heat the “butter” or oil. Sauté the Onions and garlic until they are soft. Add the fennel, parsley, and Pacific Natural Foods Free Range Chicken Broth, and bring the mixture to a boil. Reduce the heat, and simmer the mixture about 20 minutes, until the fennel is quite tender.

Pureé the mixture in batches in a blender or food processor. Stir in the lemon juice, salt, white pepper, and tarragon. Chill the soup thoroughly.

Add mixture to the soymilk and serve the soup garnished with fennel.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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