Ham and Fennel Soup That Tastes Like Spring in a Bowl

There’s a soup that tastes like sunlight breaking throughwinter’s gloom.

It’s ham andfennel soup — a recipe as warm and satisfying as a nap, one that mingles smoky richness with the crisp ray of anise notes for a single, steamy bowlful.

Here’s why this recipe deserves a permanent place in yourkitchen.

Why This Soup? Two Big Reasons

First, it’s a flavor bomb. The sweetlicorice hit of fennel meets ham’s deep, savory smoke, giving a combination that’s both fresh and nostalgic.

Second,it’s a nutritional powerhouse. Not only arethe little legumes chock-full of fiber, vitamins and protein, but eating them feels like fueling your body and soul both at the same time.

The Magic of Fennel

Fennel is theunsung hero of springtime produce. The bulb is a pearly white and crunchy with a gentle sweetness,and its fronds impart a gentle anise scent.

Stewed in soup, fennel gives way to a velvety texture, providing gentle floral flavor and lightening up therichness of ham.

Nutritional Goldmine (Without the Ham)

Here’s why this soup is such a wellness winwith zero meat involved:

• Calories: 116 to 208 per bowl_The perfect light lunchor hearty dinner._
• Fiber: 9g (32-33percent of your daily needs). Hello, digestion!
• Vitamin C: 39–41% of your DV. Boost that immune system.
• Vitamin K: Over 150% DV. Bone health, anyone?
• Potassium: 27–28% DV. Goodbye, cramps.

But hold the phone—the sodium is high(1100mg, 48% DV). Pro tip: Opt for low-sodium broth, and use a light hand withthe added salt.

Ham

Andthe depth is from ham hocks or bones. They’re collagen-rich, so after severalhours of simmering, they are brought to fall-apart tenderness full of flavor.

And they bring in a power punchof protein (6g per serving) and iron (27% DV).

Why Ham Hocks?

• Taste: Smoky,salty, deep and complex.
• Texture:The meat is spoonably tender, nearly melting into the broth.
• Cost-Effective: It’susually less expensive than a cooked ham.

The Recipe

Ingredients That Shine

• Fennel bulb: A thin slice tocook and dissolve into the broth.
• Ham hock (750g–1kg) Thehero of the dish.
• Vegetablesquad: Onions, garlic, carrots, zucchini, kale.
• Split peas: They help thicken the soup and bring in addedprotein.
• Broth: 6cups chicken or veggie stock.
• Seasonings: Apple cidervinegar, for brightening flavors; salt; pepper; and depending on the mood, a pinch of fennel seeds.

Cooking Like a Pro

1. Sear the ham hock: Brown theham hock in a pot for added depth.
2. Simmer low andslow: 8 hours in a slow cooker, or 50 minutes in a pressure cooker.
3. Shred themeat: Pull it from the bone and return it to the gumbo.
4. Freeze it: This soupis actually even tastier the day after.

The Flavor Symphony

Here’s how it goes: The first spoonful that hits your tongue is the sweetnessof fennel, followed by the smokiness of ham.

The split peas contributea creamy texture, while kale infuses it with an earthy crunch. It’sspring cleaning for your palate.

Pair It Right

Serve with crusty bread, or, if you like, asprinkle of Parmesan. For heat fiends, a few Devesa chili flakes (available atspecialty groceries) rouse everything from its slumber.

Nutritional Summary Table (Without Ham)

Nutrient	Amount	% Daily Value (approx.)
Calories	116–208	–
Carbohydrates	23–25g	8–9%
Fiber	9g	32–33%
Protein	6g	10–18%
Fat	1–12g	1–16%
Sodium	1100mg	48%
Potassium	1267–1295mg	27–28%
Vitamin A	140–237μg	16–26%
Vitamin C	35–37mg	39–41%
Vitamin K	184–185μg	153–154%

Final Thoughts

This soup is a love letter to spring — freshand hearty, and deeply nourishing. Make it once, and you will want it throughthe year.