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Fennel Celery Bisque

I first put fennel & celery together with our slaw. The flavors went so well together that I had to explore it a bit more. I love soup, so that's where my head went. Not only is this one super yummy, it's packed with nutrients and vegan to boot.

Top 8 allergen free, corn free, coconut free, vegan

Fennel Celery Bisque


  • 4-5 TBS EVOO

  • 2 Large Shallots, minced

  • 4 fennel bulbs, chopped

  • 10 celery stalks, chopped

  • 2-3 garlic cloves, minced

  • 4 cups vegetable broth

  • 1 avocado

  • Salt & white pepper to taste

Yield: 1/2 gallon


Warm a large heavy pot & add oil to warm over medium-high heat. Add veggies and a pinch or two of salt & saute until they are soft, about 10 minutes. Add the broth & bring to a boil. Reduce heat to low & simmer until veggies are tender, about 20 minutes. Remove from heat and let cool. Puree with an immersion blender. Blend in avocado and season to taste with salt & pepper.


This recipe was inspired by one in Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year

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