Name: Leek fennel soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄2 piece Leek; 2 1⁄2 Tbsp Coconut milk; 1 Tbsp Olive oil; 190 ml vegetable broth; 1⁄4 piece Fennel bulb; 1⁄4 tsp Baharat

Nightshade

Simone van der Koelen

Lunch

Appetizer

Paleo

Keto

Vegetarian

Vegan

Sirtfood

Leek fennel soup

 Clean the leeks well and cut in half rings. Clean the fennel and cut into small pieces. 

 Heat a stockpot with a splash of (coconut) oil over medium heat. Fry the leeks and fennel gently for 4 minutes. Add the baharat and fry for a few minutes. 

 Add the stock and coconut milk and bring to a boil. Turn the heat down as soon as the soup boils and let it simmer for about 15 minutes. 

 Spoon 1 large tablespoon of leek and fennel from the pan and set aside. Mash the soup with an immersion blender until smooth, then scoop back the fennel and leeks. 

Leek fennel soup

Leek fennel soup

4.8

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