Leek soup with fennel
Delicious and simple vegetarian leek soup with fennel that can easily be transformed by adding ingredients. Check the tips below to make this leek soup.
Leek and fennel soup
I first made this leek soup with fennel years ago. It must have been almost 10 years ago. At the time I added bacon on top of the soup and that is – of course – still a very good option. But I opted for making this a vegetarian soup this time around.
On top of the soup I place parmesan, hemp seeds and dill. You can also use the fennel tops if they are there. It’s both equally delicious. I do think that fennel is an underappreciated kind of vegetable. I love it. I tend to use it most often in salads (like this delicious fennel salad) but it’s also totally delicious slowly cooked as in this recipe for braised fennel for instance.
Weather or no weather
I’ve got to confess that my instinct is usually to create soups whenever the weather is bad. But this is really also a perfect summer soup. It’s light and fresh and if the weather gets worse you can always add additional elements to it. That way you can create versions of the soup as you see fit.
Don’t forget to add the fennel seeds to the soup as it is what gives the fennel flavors a boost. You can add chicken to the soup to make it more filling or serve it with some flakes salmon filet on top. Plenty of options to make this an even more delicious leek soup with fennel.
I like to make this soup in a big batch and freeze the leftovers so I always have a soup available whenever I don’t feel like cooking. You can leave out the potatoes if you want but adding them makes the soup creamier and thicker.
Leek soup with fennel
- 5 tbsp butter
- 2 large fennel bulbs sliced
- 2 leeks sliced
- 2 tsp fennel seeds
- 1 tbsp apple vinegar
- 6 cups vegetable stock
- 2 garlic cloves sliced
- 2 potatoes chopped
- yoghurt sour cream or parmesan (for serving)
- hemp seeds for serving
- Melt the butter into a large saucepan. Add the fennel and the leeks and bake until they are soft. Add the fennel seeds.
- Add the vinegar, stir and pour the stock in as well. Bring the mixture to the boil. Add the potatoes and the garlic.
- Cover the pan and cook for about 30 minutes.
- Take the pan of the heat and use an immersion blender (stick blender) to puree the soup.
- Put into bowls and add some cream & parmesan on top.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Mmmm, my mouth can totally picture the mix of flavours and textures at play here Simone, I bet this is a winning combo.
O yes…. it’s delicious!
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