Fennel – leek soup

November 21, 2018

Fennel – leek soup


I really love the flavor of fennel. And I actually made a similar recipe a while ago (Fennel soup with cashews). Only this time I added some leek too and topped it with blended sunflower seeds. The result is a gentle fennel – leek soup that will fill you up nicely in this weather. 

Fennel - leek soup

November 21, 2018
: 2
: Very easy

Aromatic and gentle fennel - leek soup with sunflower cream.


  • 300 g fennel
  • 250 g leek
  • 250 g potato
  • 2 tablespoons of oil
  • 1 tablespoon of brown sugar
  • 1 l water
  • Salt and pepper
  • For sunflower topping
  • 60 g roasted sunflower seeds
  • 50 ml water
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of thyme
  • 1 teaspoon of vinegar
  • Salt
  • Step 1 Chop fennel*, leek and peeled potatoes.
  • Step 2 Heat oil in a pot and start roasting fennel and leek. it will take about 5 minutes. Add sugar and roast it for another 3 minutes while mixing.
  • Step 3 Add potatoes and pour in water. Add salt and pepper and let it cook for 10 minutes.
  • Step 4 When everything is cooked blend it, pour back in the pot and adjust the flavor with salt and pepper if necessary.
  • Step 5 For sunflower seeds topping just blend everything with a small food processor and top the soup with it.

Wise-ass corner

*Make sure to chop fennel to very small cubes so there won’t be much fiber after blending. 


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