Souper soups and bangin’ broths: Wednesday

Today’s super soup of the day is fennel and pear from Honestly Healthy. Get in our tummy!

Honestly Healthy fennel and pear soup

Fennel and Pear soup

Recipe from: Natasha Corrett at Honestly Healthy

Screen shot 2013-11-06 at 15.44.06A great soup for dealing with the dreaded bloat, fennel and pear are both fantastic for helping with water retention. Fennel is also great for digestion and helps to digest fats making this soup a good option if you are cleansing or trying to shed a little weight. Where possible try and use Bouillon powder as your stock as most supermarket stocks are full of all sorts of nasties and lots of added salt.


Natasha is a vegetarian chef and co-author of best-selling cookbook Honestly Healthy, Eat With Your Body In Mind, The Alkaline Way. Honestly Healthy delivers freshly prepared alkaline food to your door and has a number of celebrity fans including Robbie Williams who describes their food as ‘healthy but ridiculously delicious’. They also provided loads of bloomin’ lovely salads for our summer social. Lovely. Visit and check out the cookbook here for more delicious recipe ideas.


How to make

Ingredients (serves 2):

1 large fennel bulb, trimmed
1 tbsp olive oil, plus extra for drizzling
1 onion, sliced
1 garlic clove, chopped
600ml (1 pint/2½ cups)
vegetable stock (made with ½ tsp bouillon powder)
1 pear, cored and chopped


1. Slice the fennel bulb in half, then, using a very sharp knife, cut 4 thin slivers and set aside, covered, to use as a garnish. Chop the remaining fennel.
2. Heat the olive oil in a large saucepan and sauté the onion and garlic, adding 3 tablespoons of the stock when they start to dry out.
3. Add the chopped fennel, adding another 3 tablespoons of the vegetable stock when this starts to dry out.
4. Add the pear and the remaining stock, bring to the boil, then simmer for 40 minutes, until the fennel is wonderfully tender.
5. Transfer the vegetables and pear to a blender (or use a hand-held blender in the pan) with some of the liquid and blend until smooth, adding as much of the remaining liquid as necessary to make the exact consistency you like.
6. Serve garnished with the reserved fennel and a swirl of olive oil.


You can check out Monday’s soup recipe, butternut squash and bacon, here and Tuesdays green soup with almonds here.

Tomorrow’s recipe is super-rich tomato soup by Georgina from fitcetera.


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