packed with lots of veggies and spinach, this fennel & leek soup if a great guilt free comfort food! Add leeks and fennel, and cook 7 minutes, or until softened, stirring often. In a bowl or large measuring cup, mix the bouillon into the water to make a veggie broth, then add to the veggie mix. 2. Add potatoes and broth. Preparation. Remove the root ends from the leeks and peel off the outermost layer. 3. Add the chopped cauliflower, the quart of stock, and enough water so that the vegetables are just barely covered with liquid (I added about a cup of water). https://www.canadianliving.com/food/recipe/creamy-leek-and-fennel-soup With the cooler temperatures, my mind (and stomach!) of the salt. PETA’s Guide to Making an Epic Vegan Ice Cream Sundae, Here Are PETA’s Fave Vegan Hot Snacks—Including ‘Accidentally Vegan’ Hot Cheetos, PETA’s Guide to Being Vegan in a Small Town. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. pea, fennel and leek soup March 18, 2014 by Butter Loves Company A recipe for a light, healthy, pea, fennel and leek soup. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. salt (or more, to taste) 2 Tbsp. Add leeks and fennel to pan, and cook until vegetables are tender, about 10 minutes. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Can't wait to try it. Add the veggie stock and bring to a boil. Strain the prepared stock and add to the fennel and leeks. Sauté for about 5 more minutes. Add broth and potatoes and bring to boil. Best Potato Leek Soup Recipe - How to Make Potato Leek Soup Cut off 8 2-inch tips from the asparagus and reserves. We never considered the impact of these actions on the animals involved. Heat the oil in a heavy-bottomed pot over medium heat. With an immersion blender or regular blender puree the soup. Add the carrots, celery, leeks and fennel and cook, stirring, … Add the garlic and zucchini and saute another 5 minutes, or until everything’s soft. On a cold wintery day, these are the perfect recipes to warm you up! Add the leeks, garlic and fennel and cook, stirring, for 8 minutes. Add chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. With an immersion blender or regular blender puree the soup. Make fried leek greens: Pat leek greens dry with a paper towel. Cut or break the rough ends off the asparagus and discard. Although I dearly love fresh tomatoes and fennel in salads, they are absolutely incredible when roasted along with leeks, and then pureed into a delicious, low-fat, and nutrient-rich soup. • In a large soup pot, sauté the fennel and leeks in the olive oil until tender, about 10 to 15 minutes. Melt margarine in large pot over medium heat. While the soup is simmering slice up your bread. Season with salt and pepper. Remove bay leaves and discard. Or, if using a blender or food processer, work in small batches for the right consistency. Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. this really looks fabulous. It has the addition of fennel, which adds a slight aniseed flavour to the soup. Reduce heat to medium low. I'm not sure I can find fennel bulbs where I live, any substitutes? I have joined your rss feed and stay up for searching for more of your fantastic post. Celery and sauté until soft, 10 to 15 minutes mins, fragrant! 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