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Fennel Root, Leek, and Potato Seasonal Winter Soup

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Prep Time 5 mins
Cook Time 25 mins
Cuisine Vegan
Servings 5

Ingredients
  

  • 1 medium fennel root (stems removed)
  • 2 medium leeks (clean thoroughly, dirt gets stuck in the stalks)
  • 5 medium/large leaves dinosaur (or other) kale roughly chopped
  • 1 ½ tbsps olive oil
  • 2 cloves garlic minced
  • 2 medium russet potatoes (chopped ~1 inch cubes)
  • 1 pinch salt (¼ tsp)
  • 1 ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 1 32 fl oz carton veggie broth
  • 1 13.5 fl oz can coconut cream (can use coconut milk for a lighter soup)
  • Fried onions for garnish (optional)

Instructions
 

  • Wash vegetables well, especially leeks. Cut fennel into ¼ inch slices (like you would an onion).
  • Cut leeks into coins, stopping where the leaves begin to branch out and become dark green.
  • Heat oil over medium heat and add fennel root, leeks, and kale. Saute unit soft, ~5 minutes.
  • Add garlic, potatoes, thyme, rosemary, and salt and continue cooking on medium heat for additional 3-5 minutes.
  • Add vegetable broth and bring to a high simmer. Reduce heat to medium low and cook until potatoes can be cut through easily (fork tender), 15-20 minutes.
  • Stir in coconut cream and remove from heat.
  • Blend with an immersion blender until smooth.
  • Serve with fried onions as a garnish to add a nice texture to your soup. Enjoy!