This fennel, lemon, and pea soup is a creamy spring soup made without any dairy, bright with fresh herbs and citrus. An easy recipe ready in 30 minutes that feels elegant enough for your Easter table yet simple enough for a comforting dinner.

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Fennel, Lemon, and Pea Soup

As a nutrition consultant and chef, I am always looking for the perfect spring soup that feels light yet satisfying, simple yet layered with flavor. This fennel, lemon, and pea soup is exactly that. It’s the kind of spring recipe perfect for fennel season, and the markets start overflowing with sweet peas and fragrant herbs.

I remember the first time I truly fell in love with fennel. I used to think of it as that mysterious bulb sitting quietly in the produce aisle. I wasn’t convinced about the flavor for a long time, until I tried this beautifully balanced soup while on vacation in France. I love its gentle anise flavor, slightly sweet and fresh, which became one of my favorite ways to transition from winter stews to brighter spring dishes. Since we Poles eat soup for breakfast, lunch, and dinner, and in any season, this soup becomes one of my favorites in spring.

This healthy soup is creamy without dairy, vibrant with lemon zest and juice, and subtly sweet from peas. It works as a comforting dinner, an elegant first course, or even a side dish for an Easter brunch or spring garden party. It comes together in about 30 minutes with very little hands-on time, so you can look like a culinary genius without sweating over the stove.

Why You’ll Love This Recipe

Bold spring flavors
Creamy, but it is dairy-free
Light and tangy
Easy recipe for busy days
It’s a true 30-minute, low-hands-on kind of meal. Chop, simmer, blend, and you’re done.
Perfect for spring cooking and Easter table, and a weeknight
Can be used as a side dish, first course, and served chilled in a glass shot

A bowl of creamy green soup garnished with microgreens, lemon zest, and red pepper flakes, with a striped cloth and lemon halves in the background.

Ingredients for Fennel, Lemon And Pea Soup

Fennel: Fennel is the heart of this soup. I slice the bulb thinly so it softens quickly and releases its subtle sweetness. Remember this soup only takes 25 minutes to cook. When fennel is in season, it’s tender and less fibrous, which makes it ideal for blending into a creamy texture.
Sweet green peas: Sweet peas add natural sweetness and a beautiful green color that screams spring soup. Use good-quality frozen peas.
Onion: Because onion always brings a great savory base.
Leek: Underated vegetable in US, and it brings so much flavor to the dish. Leek adds a soft, mellow sweetness.
Tarragon: Tarragon has a subtle licorice note that perfectly matches fennel profile but in a softer, herbal way. It ties everything together and adds a French-inspired flair that elevates the entire bowl.
Lemon zest and lemon juice: The lemon zest adds a bright aroma, while the juice cuts through the creamy texture and balances the sweetness of the peas. It’s what transforms this from good to unforgettable.
Vegetable broth: A good veggie broth forms the foundation. I choose one with a clean, simple flavor so the fennel and peas remain the stars.
Coconut milk: Coconut milk makes the soup creamy without any dairy. It rounds out the flavors, giving the soup a silky finish while keeping it light and fresh.

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Did you know?

Fennel is technically a carrot cousin.
It belongs to the Apiaceae family, which also includes carrots, parsley, dill, and celery. Once you know that, the feathery fronds make total sense.

Two bowls of creamy green soup topped with microgreens and yellow zest sit on a white textured surface. A striped cloth, fresh mint, and a vintage spoon are nearby, adding a fresh and inviting presentation.

How to Make Fennel, Lemon And Pea Soup

Sauté chopped onion and sliced leek in olive oil until soft and translucent.
Add the minced garlic and sauté for another 2 minutes.
Add the sliced fennel and chopped celery, and cook until they begin to soften and release their aroma.
Pour in the vegetable broth and bring everything to a gentle simmer.
Add tarragon, black pepper, salt, and capers.
Let it cook for 25 minutes or until the fennel is tender.
Add the sweet peas and cook for another 5 minutes.
Take it off the heat, add lemon juice, lemon zest, and coconut milk.
Let it cool, then blend until smooth and creamy. I like to use a high-speed blender.
Taste and adjust seasoning. The result is a creamy, nutritious bowl that tastes like the essence of fennel recipes done right.

Ingredient Substitutions

Sweet peas: You can substitute with any other peas, such as snap peas etc.
Coconut milk: If coconut isn’t your thing, use cashew cream or oat cream for a similar creamy texture.
Tarragon: Fresh dill or basil can work in place of tarragon, giving the soup a slightly different but still fresh herbal note.
Vegetable broth: You can use light chicken broth or bone broth if you’re not strictly plant-based.

A bowl of creamy green soup garnished with microgreens and red pepper flakes, with a spoon resting inside the bowl on a light textured surface.

Chef Angie’s Tips

You can also roast fennel before adding it to the soup if you have some extra time; roasting transforms its flavor into something deeper, more caramelized, slightly nutty, and richer.
Blend well for that ultra-creamy texture, and blend longer than you think you need to.
Balance with acid at the end. Do not cook with acid or lemon zest; just add it to the blender.
Add peas at the end and cook it for 5 minutes to preserve the green color.

Ways To Serve

As a first course with grilled chicken drumsticks or juniper baby back ribs
Serve in small bowls with a drizzle of olive oil and extra tarragon for an elegant Easter table starter.
Pair with crusty sourdough and a simple spring salad for a cozy yet light meal.
It pairs beautifully with salmon, cod, or Easter ham
For Easter brunch
Serve it warm or slightly cooled in cups for a refined spring garden party vibe.

Storage

Store in an airtight container in the fridge for up to three days. The flavors deepen beautifully overnight. Freeze in portions for up to two months. Thaw gently and reheat slowly to preserve the creamy texture.

FAQ

What can I use instead of coconut milk?

Cashew cream, oat cream, or even a splash of olive oil blended in will create a creamy texture without using dairy.

Is this really creamy without any dairy?

Absolutely. Coconut milk gives it a rich texture while keeping it light and fresh.

I’ve never cooked with fennel before. How do I prep it?

Trim off the stalks, cut off the root end, cut the bulb in half, and thinly slice. If the outer layer feels tough, just peel it off.

Can I make this more filling?

Yes. Add white beans before blending or top it with crispy chickpeas. It turns a light starter into a full meal.

Two bowls of creamy green soup garnished with microgreens and yellow sprouts, placed on a light textured surface next to fresh mint leaves, a silver spoon, and a striped cloth napkin.

If this fennel, lemon, and pea soup inspired you, share it with someone who loves a good spring recipe. Pin it to your fennel recipes board, send it to a friend planning their Easter brunch, or add it to your menu for your next spring garden party. Every share helps more people discover how easy and delicious a creamy, nutritious bowl of soup can be.

Fennel, Lemon And Pea Soup

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine European, Healthy

Servings

Calories 186 kcal

Equipment

Ingredients

1 Onion chopped
3 Fennel bulbs sliced
1 Leek choped
1 bunch Celery chopped
2 tbsp Garlic minced
2 tbsp Tarragon chopped
2 tbsp Olive oil
2 tbsp Lemon zest
1 oz Capers
2 tbsp Mint chopped
48 oz Vegetable broth or bone broth
1/2 tbsp Salt
1/2 tbsp Black pepper
1 can Full-fat coconut milk
1 tbsp Lemon juice
24 oz Sweet green peas

Instructions

Sauté chopped onion and sliced leek in olive oil until soft and translucent.
2. Add the minced garlic and sauté for another 2 minutes.
3. Add the sliced fennel and chopped celery, and cook until they begin to soften and release their aroma.
4. Pour in the vegetable broth and bring everything to a gentle simmer.
5. Add tarragon, black pepper, salt, and capers. Let it cook for 25 minutes or until the fennel is tender.
6. Add the sweet peas and cook for another 5 minutes.T
7. Take it off the heat, add lemon juice, lemon zest, and coconut milk. Let it cool, then blend until smooth and creamy. I like to use a high-speed blender.
8. Taste and adjust seasoning. The result is a creamy, nutritious bowl that tastes like the essence of fennel recipes done right.

Nutrition

Calories: 186kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1275mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 823IUVitamin C: 18mgCalcium: 95mgIron: 3mg

Keyword Fennel, Lemon And Pea Soup

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Fennel, Lemon And Pea Soup