Leek and Fennel Soup

Leeks and fennel are both known for their digestive health benefits and are packed with nutrients like vitamin C and fiber.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Leek and Fennel Soup

Cooking Method: Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Leeks
• 200 gram Fennel bulbs
• 200 gram Potatoes
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic cloves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Fresh thyme
• 1 cup Coconut milk

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic cloves and sauté until fragrant.
2. Add leeks, fennel bulbs, and potatoes. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.
4. Remove from heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in coconut milk. Season with salt, black pepper, and fresh thyme.
6. Simmer for another 5 minutes to heat through.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 22g8%

Sugars 7g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.