Fennel, Leek and Potato Soup

Servings: Serves: 4

Nutritional Information:

Per serving (371g) Calories 202, Fat 5.1g, Saturates 0.8g, Sugars 8.9g, Salt 0.37g


Ingredients

720ml (3 cups)
Boiling Water
Sea Salt and Black Pepper, to taste

Method

1

Heat the olive oil in a large pan and add the leeks and shallots with a pinch of salt. Gently cook, stirring occasionally, until softened.

2

Add the garlic, fennel and potatoes and continue to cook for a few more minutes.

3

Add the bouillon and water to the pan, bring to a simmer and cook for 15 minutes or so (or until the potatoes are very tender).

4

Remove from the heat and pour in the soya milk. Blend until smooth using an immersion blender. Add a little more milk or water if you prefer a thinner soup. Taste to check the seasoning and adjust if necessary.

5

Serve the soup hot or chilled, with a drizzle of soya cream and some croutons, if you like.

Reviews

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased