Niall McKenna says now is the perfect time to turn fennel and leftover Halloween pumpkins into flavour-packed soups ...

This puréed broccoli soup is so flexible. Substitute asparagus or zucchini for the fennel in this recipe when they’re in season; cook them along with the broccoli. The crunchy, garlicky croutons are ...

These 3-ingredient soup recipes prove comfort food doesn't have to be complicated. From restaurant-worthy lobster stew to ...

Many spoons filled with asparagus soup have passed my lips. Some thick with cream, others thinned with broth or fat-reduced evaporated milk. I’ve enjoyed some more than others, but perhaps my very ...

Heat olive oil in a large pot over medium-high heat. Add fennel, onions, potato, salt and pepper and cook for about 10 minutes, stirring occasionally, until the vegetables soften and are translucent.

Marcelle says she doesn't make this soup nearly often enough. It’s a wonderful hearty and tasty soup, and it’s always better the next day. Makes 8 servings 8 tablespoons olive oil 2 cups chopped ...

Whether your roasted chicken is homemade or store-bought, combine it with rice, lemon juice, eggs and broth to create this creamy concoction.

This easy slow cooker 4-ingredient potato soup uses garlic and herb cheese spread and potatoes O’Brien with onions and ...

Are you familiar with fennel? You may have heard of it, but it's safe to say the average at-home cook might be at a loss for ways to use it in the kitchen. If you've never experimented with fennel, ...

Learn how to use every inch of this versatile vegetable. Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and ...

If ever there was a vegetable dogged by misunderstanding, fresh fennel is it. Because while it may taste like anise and look like a bulb, it is neither. And don’t let the grocery workers who love to ...