A cold day needs a warming bowl of soup, and this mushroom fennel soup is easy, comforting and full of great ingredients.

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There's something about the weather this time of year that definitely makes you crave soup. It's partly the cold, of course, but also the light I suspect (or lack of it). For me, I particularly like blended soups when I'm not feeling so good - apart from Scotch broth, that is.

This mushroom fennel soup has a combination that is just what I need sometimes. It has the smooth, creaminess of mushroom soup with the fragrant anise of fennel and is really quick and easy to make. Like I say, just what you need this time of year.

How it's made

This soup could hardly be easier to make as all you do is soften the fennel and let it brown slightly. Add the mushrooms and soften them too. Add the stock and cook it a few more minutes before pureeing.

It's very much what you would expect flavor-wise given it's called mushroom fennel soup, and it goes down so well.

This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that's also really good for you too. It has a creaminess to it, despite having no cream. In fact it's also vegan and gluten free.

Have it for lunch on a cold day, have it when you are not feeling so good. Just give it a try and enjoy.

Try these other vegetable soups:

Delicata squash soup with curried chickpeas and onions
West African peanut soup
Brussel sprout soup with crispy bacon and chestnuts
You may also like my more classic wild mushroom soup as well.
Plus get more winter recipes in the archives.

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5 from 3 votes