Fennel yogurt soup
July 7, 2011 • Category: Soups
Sweltering heat that makes you want to dunk in the pool all day; this cold and refreshing soup, great for one’s digestive health by the way, is one way to deal with these temperatures.
As easy as 1,2,3, this is a recipe from Mercotte, one of my favorite French bloggers and macaron-teacher extraordinaire.
Considering the medicinal benefits of both yogurt and fennel, this soup is hard to pass up; plus it is made in minutes.
INGREDIENTS: 2 servings
- 1 fennel bulb
- 8 ounces of yogurt
- Spices: salt, to taste; 1 tablespoon of curry or cumin; 1 teaspoon of paprika or Aleppo pepper.
- 4 cloves of garlic, mashed (optional)
- Garnishes: fennel, raw pumpkin seeds, toasted nuts of your choice.
- Cut the stalks and root of the fennel bulb; remove the tough outer layer and reserve for another use. Quarter the inner bulb and place in a blender of food processor.
- Blend with the yogurt and spices until smooth; add a couple of ice cubes if desired. Serve cold.
NOTE: To offset the extreme healthfulness of this soup, I had it with potato and corn chips!
17 Comments • Comments Feed
Okay – I wasn’t sure. Fennel smoothie???? But I’m liking it with the yogurt. And the heat (outside).
On July 7, 2011 at 5:49 pm
Chris @ HyeThymeCafe says:
My grandmother used to make a lot of yogurt soup when I was little. I didn’t care for it back then, but haven’t gotten around to trying it as an adult. This version with the fennel sounds very interesting! 🙂
On July 7, 2011 at 6:41 pm
Joan Nova says:
Love fennel — wonderful idea and it looks so pretty.
On July 7, 2011 at 8:50 pm
An interesting and unusual recipe! I love fennel, so I’m sure I’d enjoy that smoothie.
On July 8, 2011 at 12:20 am
I guess if you add a little water to it, it could be a fennel flavoured version of ayran, which is my favourite drink when it is that hot. I love Mercotte’s blog as well.
On July 8, 2011 at 4:09 am
Nuts about food says:
I like fennel and yogurt and cold soups. I am just wondering how strong the aniseed taste is? It is a very original idea, sounds good.
On July 8, 2011 at 4:31 am
Mercotte’s blog is so lovely! I love this fennel soup recipe. So easy and very healthy.
On July 8, 2011 at 8:14 am
This sounds great- a nice twist on the more traditional cucumber and yoghurt soup.
On July 8, 2011 at 8:23 am
Sonia Rumzi says:
Joumana, that sounds incredible. Those Lebanese cooks are just amazing! Love your videos by the way. Have been watching and sharing them all over. 🙂
On July 8, 2011 at 10:05 am
I might actually drink this for breakfast! I don’t like cooking in the morning before work, I’d rather sleep. This looks like it could be thrown together pretty quickly as an accompaniment to my usual Greek yogurt or dried fruit.
On July 9, 2011 at 11:06 am
Bria @ WestofPersia says:
Though I’m not a big fennel fan, I might just have to try it again in this recipe. This looks so cooling, elegant, and simple. And I love how you “offset” the soup’s healthful qualities. A very balanced approach,my friend!
On July 9, 2011 at 9:28 pm
Magic of Spice says:
You are too funny with “offsetting the extreme healthfulness of this soup”, I would probably do the same 🙂
This is a FANTASTIC combination…love it!
On July 10, 2011 at 11:24 am
On July 10, 2011 at 11:59 am
Oui, Chef says:
I am a big fan of breakfast – fruit smoothies, but have never thought to make a savory one. I adore fennel and MUST give this a try. Brilliant! – S
On July 11, 2011 at 2:37 pm
ça me plaît beaucoup….ça a l’air super bon
On July 13, 2011 at 10:14 pm
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On May 14, 2020 at 10:58 pm