Fennel Leek and Potato Soup

So a few of you on my Insta have asked for this recipe so as promised I would upload it onto here so you can all make this delicious soup! Obviously we are all feeling the pinch from Christmas so this was a really cheap and delicious way to use up everything I had the fridge and leftover from our NYE dinner. A bulb of fennel, a few potatoes, some garlic and one singular leek made this really tasty meal! Not only is this Vegan, it's Gluten Free too! It is so creamy without any dairy and I really do think this comes from the fennel in the soup. It adds this almost silky texture to the soup, making it just a bit more special from the classic Leeky P soup we all love.

This soup is great to make in bulk and freeze for another rainy day! This can easily feed 3 people but then again- I don't know how big your bowls are (ha!)

Ingredients:

1 x Leek (sliced)

3 x Cloves of Garlic (chopped)

3 x Potatoes (chopped)

2 tbsp Bouillon or 1 Veg/Chicken stock cube (feel free to use home made stock-this is just all I had in at the time!) *check your stock too if you need it to be GF

1 x Bulb Fennel (chopped)

1 x Onion (chopped)

**(You don't need to chop all of this elegantly, they are all going to get blitzed afterwards!)

Method:

  1. Fry off your onions, leeks and garlic with a little vegetable/oil of your choice in a pan.

  2. Once you smell the garlic cooking, add the fennel and keep frying. Add some salt so everything softens and gets coated in the flavour.

  3. If you are using Bouillon or a stock cube- Boil the kettle whilst you are frying the veg off. If not, get your Veg stock ready on the side.

  4. Add your potatoes and give it all a mix.

  5. Then top all your veg with hot water (just so that the veg is covered-you don't want your soup to too thin) or top with your home made stock. If you haven't got enough home made stock to cover the vegetables- top with water.

  6. Crumble your stock cube into the soup base and stir it thoroughly.

  7. Cook until the potatoes are soup (roughly 20 minutes on a high heat) and blitz in a food processor/blender/stick blender etc. Season with salt and pepper to taste!

  8. Delicious with a nice bread roll on the side- especially to mop it all up! Enjoy

Zosima FulwellComment