Fennel and Leek Soup - Coeliac Sanctuary
Posted On: 24th September 2017
Would you believe fennel is part of the carrot family? With it's aromatic aniseed type flavour it goes great with fish but also works well in a soup. With the onion flavour of leek it is a delicious gluten free and vegan winter warmer filled with so many nutritional benefits, serve with a slab of bread for a hearty lunch.
Recipe By: Jeanette Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
300ml vegetable stock
1 large leek
1/2 fennel bulb
1 clove garlic
Preparation Time: 10 Mins
Cooking Time: 30 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
1. Roughly chop the leek into chunks and place into a pan along with vegetable stock.
2. Quickly dice the onion and add to the leeks. Trim the fennel and slice, again, add these to the leek and the onion. Crush the garlic and add to the pan along with a little salt and pepper.
3. Put the pan on a low heat and cook until the leeks and onion are nice and soft, about 30 minutes.
4. Transfer the contents of the pan to a blender, blend until smooth. Serve topped with a sprinkle of fennel seeds if desired.
This recipe makes 2 servings
Nutritional info per serving
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