Skip to content

What’s Cookin’? Fennel and Celeriac Soup!


Hi there fellow wanna-be chefs!

I hope you’re in the mood for a fresh and flavorful soup, ’cause that’s what we’ll be cooking up in the kitchen together today! Fennel (venkel) is naturally flavorful, full of a subtly sweet licorice-like aroma, while celeriac (knolselderij) is full of your typical celery-like freshness. Put the two together and you’ve got a simple, tasty soup packed with vitamin-rich veggies!


  • 1/2 a head of celeriac
  • 3 heads of fennel
  • 1 onion
  • 5 potatoes
  • 2 tablespoons of butter
  • 1 cube of herbal bouillon

Step One: Chop your fennel bulbs in half , carefully removing the tough triangle-shaped “core” found at the bottom of the root. Be sure to save the upper leafy greens for later.

Go ahead and chop both the fennel bulbs and onion into small pieces.

Step Two:  Add two tablespoons of butter to a large soup pot. Once the butter has melted, add the chopped onion and fennel. Allow the veggies to simmer in the butter, stirring occasionally, until they become translucent (about 20 minutes using a medium-low flame).

Step Three: While the fennel and onions are simmering, you can use either a knife or a potato peeler to remove the rough exterior skin from the head of celeriac. Chop the celeriac into small chunks before tossing it into the pot with the fennel and onion.

Step Four: While the other veggies are simmering, peel the skin from the potatoes and chop them into small chunks. Set aside.

Step Five: Chop the leafy greens of the fennel into small bits and set aside to use as garnish.

Step Seven: Add about 1 liter of water, bring to a boil, and toss in your cube of bouillon. Add the diced potatoes before bringing the soup to a simmer for about 20 minutes.

Step Eight: Using a hand-held blender, mix the ingredients until your desired consistency is achieved (I just happen to like my soup blended into oblivion). You can always add a bit more water if your soup turns out too thick for your liking.

Step Nine: Pour the soup into individual bowls and add some fennel leaves as a fresh and easy finishing touch.

If you can’t tell already, I’m a real soup lady… I love me a steamin’ bowl of freshly made soup! The best is when you can pick your ingredients straight from the garden. Second best is when you can get them from your local farmers’ market! I’ll definitely be adding these two vegetables to my veggie garden “wish list”… what about you guys?

Bon apetit! I hope you enjoy this soup as much as I do! :)

Have a wonderful evening, and I’ll see you tomorrow!


2 Comments Post a comment

    This soup looks great! I will make it this week. I’ve been seeing celeriac at the grocerey stores here in austria but i’ve never bought it because i had no idea what to do with it!! thanks for the idea!

    February 17, 2013
    • Emily #

      Awesome! I’m so happy to hear it, Jennifer. I didn’t know what to do with celeriac at first either, but it’s all over the place here in Belgium… it’s super similar in taste to celery, with a lot more texture. I hope you enjoy the soup- it’s so easy to make, and so tasty! :D

      February 17, 2013

Leave a Reply

You may use basic HTML in your comments. Your email address will not be published.

Subscribe to this comment feed via RSS