• TwoCabbages Kitchen

Fennel, zucchini and peas soup

Aggiornato il: 19 mag 2020

A new warm soup recipe - all in one pot! Vegan, high in fibers and low in calories

I'll call this "adventurous soup", because of it's particular taste quite uncommon thanks to the flavour of mint and fennel, which give this soup a fresh aftertaste.

I tried this soup for the first time on a trip to Ireland, in particular Dublin. I was in a restaurant and when I read the ingredients of this soup on the blackboard it immediately seemed to me very interesting. So I ordered it, and I must say that I was not wrong: together with a slice of soda bread, it was really tasty. So I tried to do it again at home. The result is very, very close to the irish.

This vegan soup will also boost your immune system and will help you to fight bloating issues

So if you're tired of eating always the same soup, try this one and let me know that you think in the comments.

Packed with vegetables and lentils to fill you up on fiber and proteins

This soup is also very nice consumed cool, on a summer evening. To complete the meal, make a big plate of crudités and hummus and serve it all with a basket of fresh bread.

  • 1 carrot

  • 1/2 leek

  • 1 celery stalk

  • 150 gr / ¾ cup lentils

  • 2 zucchini

  • 1 fennel bulb

  • 1/2 lemon juice

  • 1 lt. / 4 cups water

  • 1 tsp vegetable stock

  • Good sunflower olive oil

  • A medium bunch of fresh mint

  1. Rinse and roughly chop the leek, carrot and celery, then sauté on a large pot with sunflower olive oil over a medium heat. Stir briefly to coat them with oil then cover with a lid and turn a low heat. Let it sweat for 10 minutes;

  2. Add the water, vegetable stock, lentils, stirring all to ensure the lentils don't stick to the base of the pot. Turn up the heat and bring it to a boil, then cover again with a lead and cook for other 15 minutes;

  3. While the soup is simmering, chop the fennel and the zucchini into spoonable size pieces.

  4. Remove the pot from the heat and, using a stick blender, blend until smooth. Remove one ladle of soup and set it aside in a small container to cool slightly. This will be used as a base for blending the herbs. Return the soup pot to a medium heat and add the chopped fennel, simmer for 5 minutes. After that, add also the chopped zucchini and cook for the last 5 minutes;

  5. Add the fresh mint to the reserved ladle of soup and, using a stick blender, blend until smooth;

  6. Just before serving, stir the minty mix, the green peas into the soup, and check the seasoning. Add the lemon juice, and garnish each bowl of soup with a spring of mint.


You can storage this soup in the refrigerator for up to 3 days. It doesn't thicken so all you have to do is to heat it up a little on the stove and it's ready.

Should you try this soup at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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