Fennel & Orange Peel Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A fragrant, herbaceous soup where fennel's natural bitterness is elevated by orange zest and balanced with creamy coconut milk. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs medium, thinly sliced fennel bulbs, fresh orange zest, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, thinly sliced fennel bulbs
• 1 tsp fresh orange zest
• 1 cup coconut milk
• 2 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 2 minced garlic cloves
• 1 tsp chopped fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp extra-virgin olive oil in a medium pot over medium heat, add 2 medium thinly sliced fennel bulbs and 2 minced garlic cloves, and sauté for 5 minutes until fennel is tender and slightly golden.
2. Step 2: Stir in 1 tsp fresh orange zest, 1 tsp chopped fresh thyme, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper, then pour in 2 cups vegetable broth and bring to a gentle simmer.
3. Step 3: Reduce heat to low, add 1 cup coconut milk, and simmer uncovered for 15 minutes, stirring occasionally until flavors meld and the soup is slightly thickened.
4. Step 4: Use an immersion blender to puree until smooth (or transfer to a blender in batches), then adjust seasoning with more salt or pepper if needed.