As summer arrives I find myself craving more raw refreshing foods, which is normal I guess. I love salads , and eat them often but when in a time crunch my go to’s are cold soups like this blended Orange Fennel Soup.
Between appointments, work and kids I often just can’t finish a decent size salad. I can drink or scoop up a half blender full of delicious refreshing soup or savory smoothie in a few minutes. You find the full printable recipe below this post.
I mostly make really green ones with lots of spinach or arugula, zucchini, celery, avocado or tahini for creaminess with fresh herbs and lemon juice. This orange fennel combination turned out to be pretty delicious though! Very light and and great combination of sweet and salty. Only a few ingredients and done in 5 minutes.
Celery and dulse flakes add a little saltiness. Some pepper for heat, optional, may be a little garlic … I like to use the whole orange, peeled of course. This orange was huge and delicious without too much of the tough white parts that you find between the segments. Blended oranges become creamy and thick.
I love fennel, it is sweet and light and it combines so well oranges but also with apple, lemon, garlic, potatoes, parsley, thyme and tomatoes. Lots of options.
When using the whole produce like in this blended orange fennel soup you keep all the so important fiber in your meal. I added some juicy pieces of orange and a few thin slices of red pepper for texture. I also had some leftovers and decided to blend it up next day with a handful of spinach, some extra lemon juice and a Tbsp. of hemp seeds. It turned out great, the orange and the spinach tasted great together.
If you would like to save this recipe you can print the full recipe below or pin the picture below to your Pinterest board.
You can also try this delicious Italian inspired blended Soup or my Creamy Raw Curry Soup!
Blended Orange Fennel Soup
- 1 large juicy orange peeled
- 1 cup fennel bulb sliced
- 1 cup water
- 1/2 large avocado
- 1 stalk celery chopped
- 1 small red pepper de-seeded to make it less hot, sliced thin
- 1 medium orange, organic if possible zest removed and sections removed as topping
- 1 tsp dulse flakes optional, adds saltiness and iodine
- 1 to 2 cloves garlic optional
- 1 Tbsp lemon juice
- 1/2 tsp. sea salt optional, to taste
- freshly ground black pepper to taste
- Add all the ingredients except the orange section you made for the topping, the zest and a few slices of red pepper and blend it into a creamy soup.
- Taste, add seasonings if needed. Let the soup marinate a bit for about 30 minutes to deepen those flavors. You can do this in the fridge to get a nice refreshing meal. Keep it in an airtight container for up to 2 days.