Fennel soup and gremolata - Healthy winter soups - Women's Health & Fitness


Fennel and lemon soup


  • 100 ml vegetable stock, home made

  • 6 spring onions or shallots

  • 250 g fresh fennel, trimmed, cored and thinly sliced ( medium-sized bulbs)

  • 250 g potato, peeled and diced

  • 2 tsp lemon juice

  • 750 ml vegetable stock, home made


  • 2 garlic cloves, finely chopped

  • 1⁄4 cup Italian flat leaf parsley, finely chopped

  • 10 kalamata olives, deseeded and chopped finely

  • 10 green olives, deseeded and chopped finely

  • 1 long red chilli, deseeded and finely chopped

  • 2 tsp lemon zest

  • 2 tsp orange zest

  • Salt and pepper

Weeks of eating hearty, calorie-dense, carb-heavy comfort meals can leave you feeling sluggish. This soup, in particular, is a great solution to start afresh.

 “Fennel is a wonderful vegetable with a slight aniseed flavour; it is great for digestion and cleansing; lemons are the medicine of food and are perfect for cleansing the liver” says the chef. Given that lemons are an alkaline food, Rizzo says this soup is “perfect for anyone with slight stomach or digestion problems”.

To elevate this soup from merely cleansing to cleansing and tasty, Rizzo adds gremolata.

Traditionally a combination of garlic, parsley and lemon, Rizzo says this infusion of flavours turns this soup into a taste sensation. The gremolata can also be used again, in various other dishes: spoon it over vegies, use it as a marinade for meats or turn it into a salad dressing.

Recipe from My Taste of Sicily by Dominique, $39.95, Penguin.