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Fennel & Almond Soup with Roasted Spiced Chickpeas



  • 1 medium onion, finely sliced
  • 2 tsp coconut oil
  • 380g organic fennel (including the fronds)
  • 1 litre vegetable stock
  • 2 tsp dried oregano
  • 1 tsp garlic flakes
  • 80g almonds
  • 100ml almond milk (or more stock)
  • Himalayan salt & black pepper


  • black pepper
  • baked chickpeas
  • almond cream
  • sesame seeds (optional)


  • 1 tin chickpeas, rinsed and drained
  • 2 tsp coconut oil
  • 1 tbsp nutritional yeast flakes
Fennel & Almond Soup with Roasted Spiced Chickpeas
10 May, 2017
A warming soup that hits the spot in satisfying the lunchtime hunger. The baked chickpeas are a must with this soup as they add so much flavour. 

Fry the onion with the coconut oil until they become translucent. 

Add the fennel, vegetable stock, almonds, oregano and garlic flakes and bring to the boil. 

Simmer for 15 minutes. 

Meanwhile, coat the chickpeas with the coconut oil and nutritional yeast flakes. Bake for 20 minutes, or longer if you prefer them crispier. 

Blend the soup in a high-speed blender. 

Add almond milk, or more stock, to the consistency you prefer

Season with the salt and pepper.

Pour the blended soup into bowls and top with the baked chickpeas, almond cream, and pepper and, if using, a sprinkle of sesame seeds.