Leek fennel soup — Meal
Meal

Choose What to Eat,
We'll Help You Make It

Macros (per serving)

Fat

55%

(9 g)

Protein

8%

(3 g)

Carbs

37%

(14 g)

12 g Net,

3 g Fiber

150 Calories (per serving)

Save

Download for free

Download our appDownload our app

Soups

Leek fennel soup

Ingredients

Calculate Cost

Leek

2 pieces

Fennel bulb

1 piece

Olive oil

1 Tbsp

Baharat

1 tsp

vegetable broth

750 ml

Coconut milk

150 ml

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

25 min

1

Clean the leeks well and cut in half rings. Clean the fennel and cut into small pieces.

2

Heat a stockpot with a splash of (coconut) oil over medium heat. Fry the leeks and fennel gently for 4 minutes. Add the baharat and fry for a few minutes.

3

Add the stock and coconut milk and bring to a boil. Turn the heat down as soon as the soup boils and let it simmer for about 15 minutes.

4

Spoon 1 large tablespoon of leek and fennel from the pan and set aside. Mash the soup with an immersion blender until smooth, then scoop back the fennel and leeks.

Join for free

Eat Simple, Delicious and Nutritious Meals at home and start to feel great.

      Save recipes you like and organize your recipe lists
      Create meal plans, and track your daily nutritional intake
      Personalize your profile and set a goal, diets, allergens, and more
      Use filters to find your favorite diets, courses, difficulty etc.
      Use our free app on iOS & Android, and easily follow recipe instructions while cooking

Details

Allergens

Nightshade

Diet

Paleo, Keto, Vegetarian, Vegan, Sirtfood

Course

Lunch, Appetizer

Contributor

Simone van der Koelen

Simone van der Koelen

109 Recipes

Profile

With premium you receive all the Foodquotes recipes for a healthy lifestyle.

Become a contributor

Love Cooking and Sharing Recipes? Get Paid For It!

Join for free

Share