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Creamy Fennel, Broccoli And Leek Soup
Recipe Intro From urbankitchenapothecary

This recipe is featured in our Weekly Meal Planner here!

Creamy fennel, broccoli & leek soup for a light Sunday night dinner, dairy free and thickened up with a couple of diced red potatoes. Accompanied by @shewolfbakery polenta boule for dipping and crunching, it doesn't get any better! -@urbankitchenapothecary

Recipe

Ingredients

2 tbsp olive oil

1 leek, cleaned and sliced (both white and pale gree parts)

1/2 fennel bulb, cored and chopped

1 garlic clove, minced.

2 small yukon gold or red potatoes, diced (skin on)

3 cups broth or water

salt and freshly ground pepper

1 sprig thyme

3 cups broccoli florets

handful chopped parsley

Directions

Heat olive oil in a large saucepan or soup pot. Add leek, fennel bulb, and garlic. Sauté until softened, about 5 min. Add potatoes, broth or water,a pinch of salt and the thyme sprig. Simmer until potato is tender, about 20 mins.

Add broccoli florets (and more water to cover if needed) and simmer until broccoli is tender and bright green, about 5 mins. Remove thyme sprig and add parsley. Turn off heat and blend with an immersion blender to your desired texture. I like to simmer for 5 mins more to let the flavors come together. Season with salt and pepper to taste.

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