Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Leek soup with fennel
Print Recipe
A perfect summer version of this delicious soup.
Course
Soup
Cuisine
Dutch
Keyword
fennel, leeks
Diet
Gluten free
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Servings
4
people
Calories
295
Ingredients
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
Instructions
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.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
1600
mg
|
Potassium:
1043
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
2090
IU
|
Vitamin C:
41
mg
|
Calcium:
116
mg
|
Iron:
3
mg