• 400g bulb fennel (fresh fennel)
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 240g peeled tomatoes
  • 400ml vegetable stock
  • Salt, pepper
  • 1 pinch sugar

For the Gremolata:

  • 60g California walnuts
  • Grated peel from ½ organic lemon
  • 40 freshly ground parmesan
  • 1 tablespoon chopped fennel green


  • Fennel green for decoration


  1. Clean the fennel and set the fennel greens aside. Cut in halves, and remove the stem. Cut the fennel into small pieces. Peel onion and garlic and dice into small pieces. Heat olive oil in a pan. Lightly fry fennel, onions and garlic. Add tomatoes and vegetable stock. Cook for 20 minutes.
  2. Puree the soup not until completely fine. Season with salt, pepper and sugar.
  3. Chop walnuts and roast them without fat in a coated pan. Combine with lemon peel, parmesan and fennel green. Top the soup with gremolata and fennel green. Serve together with the rest of the gremolata.