November 20, 2018

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.

it would be great if you have

For the soup

300 g
fennel
250 g
leek
250 g
potato
1 tablespoon
oil
2 tablespoons
brown sugar
1 l
water
Salt and pepper

For the sunflower seeds topping

60 g
roasted sunflower seeds
50 ml
water
1 tablespoon
olive oil
1/2 teaspoon
thyme
1 teaspoon
vinegar
Salt

roll up your sleeves

  • 1. 

    Chop fennel*, leek and peeled potatoes.

  • 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.

  • 3. 

    Add potatoes and pour in water. Add salt and pepper and let it cook for 10 minutes.

  • 4. 

    When everything is cooked blend it, pour back in the pot and adjust the flavor with salt and pepper if necessary.

  • 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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Fennel leek soup with roasted sunflower seeds cream
Fennel leek soup with roasted sunflower seeds cream
Fennel leek soup with roasted sunflower seeds cream

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread