Cream Of Fennel Pepper Dill Soup

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This fennel, pepper, and dill soup recipe with yellow bell pepper, dill, poblano pepper, and yellow squash is creamy, light, fresh, ee dairy-free, and full of flavor. A beautiful spring soup that can also be served cold and tastes like a bowl from the farmers' market.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: European

Keyword: Cream Of Fennel Pepper Dill Soup

Servings:

Calories: 94kcal

Equipment

Ingredients

2 bulbs Fennel
2 Yellow bell peppers
1 Onion
1 Pablano pepper
2 tbsp Garlic minced
2 tbsp Thyme chopped
2 Yellow squash
2 tbsp Olive oil
1/4 tsp Black pepper
1/4 tsp Red pepper flakes
64 oz Vegetable broth or bone broth
1/4 cup Lemon juice freshly squeezed
1/2 tsp Salt or more

Instructions

Heat olive oil in the Dutch oven.
2. Dice the onion, add it to the Dutch oven, and sauté for 5 minutes. Then add minced garlic and chopped thyme, and cook for another 3 minutes.
3. In the meantime, chop teh fennel, paprika pepper, yellow pepper, and yellow squash. Don’t stress about perfect cuts because everything gets blended later.
4. Add the chopped vegetables to the pot. Let the vegetables cook for several minutes, so they soften slightly and develop flavor.
5. Pour in the vegetable broth and bring everything to a gentle simmer. Cook until all the vegetables are tender and soft for about 25 minutes.
6. Add fresh dill, salt, and black pepper near the end of cooking to keep the flavor vibrant and fresh.

Nutrition