Broccoli and Fennel Soup


Lately I’ve been trying to keep my cooking simple.  Like ridiculously simple.  Yes I love to cook, come up with new creations, and share them with my family.  I wouldn’t have this blog if I didn’t.  But sometimes when I sit down to eat and we are all finished in 10 minutes I start to wonder if it was worth the 40 minutes I spent prepping and cooking the meal.  Not to mention the time it took to create the recipe.  When I start to have these thoughts I like to take a step back and reevaluate.  I start to remember simple foods can be just as delicious as something complex.  And major bonus points for these simple meals taking up minimal time.  And the icing on the cake.. my kids have been loving my food lately, which must mean I’m doing something right!


I’ve made this creamy (practically non-dairy) soup a few times within the last month.  I like to make a large batch to have for lunch throughout the week.  It’s plenty flavorful and light without the added dairy.  To make it this meal complete I add protein when I reheat it, either chicken or chopped hard boiled eggs.  It’s quite satiating!  And perfect for this snowy week we are having.

Broccoli and Fennel Soup

Yield: 4 servings

Broccoli and Fennel Soup

A paleo inspired soup. But not just any soup, a creamy soup with plenty of flavor that could not be any easier to make! And it's practically dairy free!!


  • 1 large fennel bulb, chopped
  • 1 lb broccoli, chopped
  • 2 small leeks, chopped (I buy the 2 package from Trader Joe’s)
  • 4 cloves garlic, chopped
  • 1 cup coconut milk, full fat
  • 1 quart chicken broth
  • 1 tbsp ghee
  • s&p
  • pecorino romano, to serve


  1. Place all ingredients in a large pot and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes.
  2. Blend with an immersion blender until creamy and smooth.
  3. Top with fresh grated pecorino to serve.


For a complete meal top soup with shredded chicken or chopped hard boiled egg.

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