Fennel Leek Soup

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This fennel leek soup is creamy, light, and comforting with a very European feel. A delicious spring recipe that shows how to use leeks and fennel in a simple, nourishing way.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: European, Healthy

Keyword: Fennel Leek Soup

Servings:

Calories: 229kcal

Equipment

Ingredients

3 Leeks
4 bulbs Fennel
1 Onion
2 tbsp Garlic minced
3 tbsp Thyme chopped
2 cups Spinach
2 tbsp Olive oil
64 oz Vegetable broth or bone broth
1/4 cup Lemon juice
1 can Coconut milk full fat
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Red pepper flakes optional

Instructions

Slice leeks lengthwise and rinse thoroughly to remove any hidden grit. Then chop them into soft ribbons.
2. In a large pot or Dutch oven, add olive oil and heat it.
3. Add the chopped leek, onion, thyme, and celery, and sauté until soft and fragrant.
4. Add the chopped fennel and cook until it begins to soften and release its aroma. You’ll notice that slightly sweet, almost licorice-like scent, that’s your cue you’re on the right track.
5. Pour in your broth and let everything simmer until the vegetables are tender and the flavors have mingled beautifully for about 20minutes.
6. When the soup is done, add lemon juice, salt, black pepper, and spinach, and cook it for 2 minutes until spinach wilts.
7. Add coconut milk and blend the soup until silky smooth. This is where it transforms into that creamy, comforting bowl we’re after.
8. Taste and adjust.

Nutrition