Fennel and Leek Soup

A creamy vegetarian soup made by sautéing fennel, leeks, and onion, then simmering in stock and blending with cream.

Vegetarian Soup Quick Fennel Leeks

Estimated Nutrition

Calories

568.2

kcal / serving

568.2 kcal total

Carbs

14.2g

per serving

14.2 g total

Fat

55.4g

per serving

55.4 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Fruits

squeeze

Lemon Juice

Liquids

200

Chicken Stock

hot; can substitute vegetable stock

NutsSeeds

clove

Garlic

finely chopped

tbsp

Chive

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

0.5

piece

Onion

finely sliced

0.5

bulb

Fennel

trimmed and sliced

piece

Baby Leeks

trimmed and chopped

Method

Heat 25g of butter in a pan and gently fry the onion, fennel, and leeks until softened.

Add the garlic and fry for one minute.

Add 200ml of stock and bring the mixture to a boil.

Reduce heat and simmer for 6-8 minutes until vegetables are tender.

Remove from heat and allow the mixture to cool slightly.

Pour the soup into a blender with cream, half of the chives, and lemon juice.

Season with salt and pepper and blend until smooth.

Pour into a bowl and garnish with the remaining chives to serve.