A delicious summer soup. Takes around 40 minutes to prepare and cook. Recipe serves 4, so adjust quantities to suit.

Bowl of pear and fennel soup


  • 2 large fennel bulbs, trimmed
  • 2 tbsp olive oil
  • 2 onions
  • 2 garlic clove, chopped finely
  • 1200ml vegetable stock made with Marigold bouillon
  • 2 pears, cored and chopped


Chop the fennel bulbs.

Heat the olive oil in a large saucepan and sauté the onion and garlic.

Add the fennel and pear and the stock, bring to the boil and then reduce heat to a simmer for 40 mins.

Blend with a hand blender until smooth.