There’s something deeply comforting about cream soups. Warm, soft, and fragrant, they can soothe even the coldest days. This cream soup of fennel, chickpeas, and lemon is proof that a light dish can also be rich, smooth, and refined—perfect for those who love healthy eating without sacrificing flavor.
Sweet and aromatic fennel meets the creaminess of chickpeas and the fresh note of lemon: together they create a perfect balance of delicacy and character . This vegan and gluten-free recipe is ideal for a detox lunch or a light yet nutritionally complete dinner.
Creamy fennel, chickpea, and lemon soup: light, fragrant, and naturally vegan.
Preparation times
Preparation: 10 minutes
Cooking time: 25 minutes
Total time: approximately 35 minutes
Servings: 2 people
Nutritional values (per serving)
Calories: approximately 280 kcal
Ingredients
2 small fennel bulbs (or 1 large one)
1 small potato
½ white onion
½ clove of garlic
200g cooked chickpeas , rinsed well and drained
600 ml of light vegetable broth (or water + homemade stock cube)
