Vegetarian

Apple Fennel Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 45 minsView
Ingredients7 IngredientsViewSwitzerland81 % localView
  • 1  apple
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  tablespoon apple vinegar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  fennel
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 3  scallions
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 50  millilitres single cream
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  tablespoon sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.75  litre vegetable stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash and cut 1 apple and 1 fennel into cubes of around 1 cm
Cut 3 scallions into rings of around 0.5 cm width
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the apple pieces, fennel pieces and scallions into the frying pan and sauté them for about 5 minutes
Prepare 0.75 litre vegetable stock according to instructions on the packaging
Add the sautéed vegetables and the stock into a large saucepan and bring them to the boil
Cover the saucepan with a lid and simmer the soup for about 20 minutes over low heat
Remove the saucepan from the stove and purée the vegetables with a hand blender
Add 50 millilitres single cream and 1 tablespoon apple vinegar to the soup, mix well and serve the apple fennel soup in bowls
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2025 Gourmagine | 🇨🇭 Made in Switzerland

Apple Fennel Soup

Cook Eat

White soup plate filled with apple fennel soup next to small plate with stripes of fennel
Timing 45 mins
Portions2 people
Ingredients7 Ingredients

Ingredients

  • 1  apple
  • 1  tablespoon apple vinegar
  • 1  fennel
  • 3  scallions
  • 50  millilitres single cream
  • 1  tablespoon sunflower oil
  • 0.75  litre vegetable stock

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 large saucepan with lid
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Apple Fennel Soup

Cook Eat

Instructions

Wash and cut 1 apple and 1 fennel into cubes of around 1 cm
Cut 3 scallions into rings of around 0.5 cm width
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the apple pieces, fennel pieces and scallions into the frying pan and sauté them for about 5 minutes
Prepare 0.75 litre vegetable stock according to instructions on the packaging
Add the sautéed vegetables and the stock into a large saucepan and bring them to the boil
Cover the saucepan with a lid and simmer the soup for about 20 minutes over low heat
Remove the saucepan from the stove and purée the vegetables with a hand blender
Add 50 millilitres single cream and 1 tablespoon apple vinegar to the soup, mix well and serve the apple fennel soup in bowls