You say you don’t like fennel? This soup, thickened with insect flour, will change your mind. It is so simple yet full of flavor. There are no mushrooms in this dish but you will swear there are! The combination of the fennel and Protein2050 Mealworm Flour is delicious, earthy and comforting.

Number of Servings: 6 – 8


3 tablespoons butter
1/2 cup red onion, chopped
2 medium fennel bulbs, chopped (though outer ribs discarded first)
2 small to medium leeks, greens discarded, whites chopped
1 large yellow or Yukon potato, chopped
4 cups vegetable stock
Salt and pepper to taste
2/3 cup Protein2050 Mealworm Flour
1/2 cup 10-12% cream (optional)
Grated marble cheese (optional)


Melt the butter in medium saucepan.  On medium heat, sauté the red onion, fennel and leeks until soft, approximately 6-8 minutes.

In a large mixing bowl, whisk stock and Protein2050 Mealworm Flour together.  Add to the saucepan with the onion, fennel, and leeks, along with the potato.  Bring to a boil then reduce heat and simmer for 20-25 minutes.

Remove from heat and cool slightly to puree in food processor or use hand blender to puree in the pot.  Add salt and pepper to taste.

Return to low heat and stir in the cream, do not boil.

Top with grated marble cheese if you like (I do!), serve with thick slices of your favorite crusty bread and dip away!  This meal is like a warm hug from an old friend on a cold day!


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