Fennel soup with lemon and cinnamon

This fennel soup with lemon and cinnamon is warm and comforting, nutritious and is totally in line with a healthy diet attitude.


Olive oil
2 onions, sliced
2 leeks, roughly chopped
2 cloves garlic, chopped
3 bulbs fennel, sliced
2 potatoes, peeled and cut into chunks
5 litres chicken stock
1 stick cinnamon
½ lemon, zest only
½ tsp mixed spice
2 bay leaves
2 egg yolks
120ml cream
2 lemons, juice only
Salt and pepper
Fresh parsley, chopped


Heat the oil in a saucepan and gently fry the onions, garlic, leeks and fennel until soft, taking care not to let them brown.
Add the potatoes and the chicken stock along with the cinnamon stick, lemon zest, mixed spice, bay leaves, salt and pepper.
Bring to the boil and then reduce to a simmer.
Cook for 20 mins.
Remove the cinnamon stick and bay leaves and discard.
In a separate bowl, whisk the egg yolk with the cream.
Add a ladleful of hot soup to the egg mixture, whisking all the time.
Return the soup and mixture to the pan and mix together.
Heat to just below boiling point, then remove from the heat.
Stir in the lemon juice, adjust seasoning and mix well.
Serve with a drizzle of extra virgin olive oil and some chopped parsley.
Take croutons to work in a separate container and add after reheating the soup.

Monique Chambers
Monique Chambers

A magazine editor by trade, Monique's passion is to promote beautifully made and upcycled things and the artisans that create them. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something fabulous and with freshly coiffed hair!)