Vegan Potato Leek Soup with Roasted Fennel | Quick, Easy, and Weight-Loss Friendly

Finding a that is tasty, is easy, but to find one that is , and , can be tricky, as everyone seems to add butter or cream to most foods these days to make them creamier; fennel soup sounds posh and that normally means difficult… well, not in this case!

Recipes with leeks are abundant, but right now that we are going more towards the end of this winter (eventually!), I do like to start integrating some of the vegetables that are starting to pop in the supermarket again, such as .

Most of my fennel recipes involve me chopping these bad boys thinly and , as that is how I find they taste the best (personal preference!), and

The base for the soup is very traditional with some sautéed in a pan, but the real winner is the that is added to the soup before blitzing in a standing blender.

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Let’s talk nutrition

is a popular plant that originates from the Mediterranean; it has a very distinct flavor that can be compared to light licorice — very light and refreshing. , from the seeds, the bulb, the leaves to the stalks, they are all edible.

100g of fennel contains only 31 calories; fennel is a great source of multiple vitamins and minerals, such as . The multiple vitamins and minerals in this vegetable help with bone and heart health, blood health, and blood pressure, amongst others.

Being fennel a source of as it helps break down the carbohydrates and proteins into glucose and amino acids, which are smaller compounds and much easier for the body to use.

are part of the same family of onions, chives, garlic, and scallion; they have a very creamy texture when cooked, but have a very delicate and almost sweet taste. While leeks have very low calories, they have multiple vitamins and minerals which are beneficial to the body; they are . Leeks are also rich in antioxidants, which may be extremely important for protecting the body from various diseases.

In addition to all of the above, the , as they help you feel full for longer while being very low in calories.

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Preparing the fennel for roasting

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Potato Leek Soup Base
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Getting ready to blend
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Close up!

Questions time!

Yes, you can. In this case, I would recommend slicing the fennel thinly and adding it to the pan with the other vegetables while they are lightly browned; the flavor will be different, but still very tasty. Follow the rest of the recipe the same way.

There are different ways you can go about substituting a stock cube; I like to add a bit of carrot, garlic, and celery to my base, but these ingredients mainly depend on what you are trying to achieve and what cube you are looking to substitute.

Yes, you can freeze this soup; before freezing in portions, ensure the potato leek soup with fennel has completely cooled down, then store it in an airtight container in the freezer in an upright position.

It is very easy! This leek, potato, and leek soup recipe has only four steps: roast the fennel, brown the leek, and potato base, simmer everything together, and blend.

You can serve this with anything really, as it is very low in calories and works very well as a light starter or lunch. Try it with some bread with a bit of garlic butter (which can be made using vegan butter) or with a side chicken sandwich.

You certainly can, although I find the self-standing blender gives it a much creamier consistency and it is much safer to use as you won’t get soup splashes on you.

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Ready to eat! Delicious Roasted Fennel Potato Leek Soup… Vegan, Creamy and Weight-Loss Friendly!

This can be batch cooked and stored or served to friends as a starter during a get together; it is the perfect soup that united winter and spring, yet it is light and delicate.

~~ Love vegan food? You can find loads of delicious recipes in our Cook: Vegan section!

Vegan Potato Leek Soup with Roasted Fennel | Quick, Easy, and Weight-Loss Friendly

This leek, potato, and leek soup recipe has only four steps: roast the fennel, brown the leek, and potato base, simmer everything together, and blend. Tasty and healthy in a blitz!

For the roasted fennel

  • 250 g Fennel (Thinly Sliced)
  • 1 tsp Olive Oil
  • Salt and Pepper to Taste

For the leek and potato base

  • 1 tsp Olive Oil
  • 80 g Leeks (Thinly Sliced)
  • 80 g Onions (Thinly Sliced, Any Color)
  • 120 g Potatoes (Cut in Small Dice)

To simmer

  • 1 Vegetable Stock Cube
  • 1.2 liter Water
  1. Preheat the static oven to 180 degrees Celsius, 350 degrees Fahrenheit, Gas Mark 4.
  2. Thinly slice the fennel and coat with the olive oil, salt, and pepper and then roast on the middle shelf in the oven for 25 minutes; by the time these are roasted they should be golden and tender, with a light darker color on the edges.
  3. Five minutes before the fennel is ready, in a large soup pot warm up on a medium flame a teaspoon of olive oil; once this is warm add the onion, leek, and potato and mix well; allow to cook for about five minutes while mixing, until the edges are slightly soft.
  4. Once the fennel is roasted, add it to the leek and potato soup base and mix well; add the vegetable stock cube (or the equivalent in powder) and the water.
  5. Mix the whole content of the pot and bring to a boil; lower the flame to low and allow to simmer for 20 minutes.
  6. Remove from the heat and allow to cool down enough so that it is safe to blend in batches in a self-standing blender; after the soup has been blended, should you prefer a more liquid consistency, add some more water, but remember to bring back to a boil before serving.
  7. Adjust the salt and pepper levels and serve hot or cold — it’s good and tasty either way!

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