It is!

To make the most simple, delicious, creamy, restaurant-quality, perfect-for-autumn soup, all you need is:


One pear, one fennel bulb, one onion, one garlic clove, 600 ml of vegetable stock. And some olive oil (not pictured)

I can’t express enough how EASY and BEAUTIFUL this soup is. The full recipe is below, but basically you just chop everything up, whack it in a pan until it’s all tender, whizz it up and it turns out like this:



Make it, your mouth with love you forever.

Here’s the recipe, taken from the excellent Honestly Healthy cookbook

Fennel & Pear Soup (serves 2) 

You will need:

  • 1 large fennel bulb, trimmed
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 600ml (1 pint/2.5 cups) vegetable stock
  • 1 pear, cored and chopped

If you fancy a garnish, slice the fennel bulb in half and then cut 4 thin slivers and set these aside. Then chop the remaining fennel (I don’t tend to bother with a garnish and just chop all the fennel). Heat the oil in a large saucepan, add the onion and garlic and sauté, adding 3 tbsp of veg stock when they start to dry out. Add the chopped fennel, adding another 3 tbsp of veg stock when this starts to dry out. Add the pear and the remaining stock, bring to the boil and then simmer for 40 mins, or until the fennel is tender. Then, remove from the heat and blitz it in a blender, or use a hand blender in the pan to whizz the soup up until smooth. If so desired, pop on the fennel garnish, drizzle with olive oil and a grind of black pepper, and then…