Chickweed, Fat Hen and Fennel Soup

Chickweed, Fat Hen and Fennel Soup




A deliciously creamy soup made from garden ‘weeds’.


  • 2 medium onions

  • 2 cloves garlic

  • Handful of fat hen leaves

  • 4 large handfuls of chickweed

  • 400ml coconut milk

  • 1 tin of borlotti beans

  • 1/4 tsp fennel seeds

  • Salt & pepper to taste

  • Water (if needed)


  • Peel and chop garlic and leave to one side
  • Wash fat hen and chickweed leaves
  • Chunky chop onions and put in a pot with a drizzle of extra virgin olive oil on medium heat
  • Once softened, reduce heat to low and add washed greens and garlic. Allow to sauté until the greens start to wilt
  • Add borlotti beans, coconut milk and some salt & pepper, stir and increase heat. Bring to the boil then reduce heat to low. Allow to cook for roughly 20 minutes.
  • Remove from the heat and add fennel seeds. Blitz until smooth.
  • If needed add more water to achieve desired consistency. Taste and add salt & pepper if required.
  • Optional – serve with a drizzle of Fennel Oil.


  • Depending on the season, this soup could be made with chickweed alone – still delicious!

Fennel Oil