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


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



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.


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


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).


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.


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


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