Potato Fennel Leek Soup for the Soul

IMG_0283Many of you already know this, but for those of you who don’t, I  used to be a chef.  After gaining my A.S. degree in Culinary Arts I had many fun interesting jobs cooking in Florida, the Caribbean, France (for a few weeks) and here in Washington.  My passion for wellness isn’t just with bodywork and massage but also the nutritious food that fuels the body and assists in overall health.  The weather this weekend is very wet and blustery here in Port Townsend and when I am cold and hungry I want soups.   Any and all soups are my favorite food so I grasp at any excuse to get out my soup pot and create.  Here is a warming delicious soup recipe I just made for my family from the Vegan World Fusion Cuisine Cookbook. I am currently vegan but you can make this with cream.

Potato Fennel Leek Soup

25 min prep/20 minutes cooking/ Serves 5-8

2Tbl Olive oil

1 C Leeks, white part only washed and sliced into half moons

1/2 C Fennel bulb, roughly chopped

2 Tbl minced Garlic

6 C Water or broth

2 medium potatoes, rinsed and chopped  (2 1/2 Cups)

1 C Soy Milk

1 Tbl Italian parsley, minced

2 tsp or to taste  Shoyu (or soy sauce)

salt to taste

Black pepper to taste

pinch of cayenne

  1. Place oil in 3 qt pot on medium heat.  Add garlic, leek and fennel and cook for 5 minutes stirring frequently.  Add potatoes and water or broth if using, cook until soft approximately 20 minutes.  Then stir in Soy milk.
  2. Remove from heat and allow to cool 10-15 minutes.  Carefully blend in batches or use a hand blender in the pot.  Add seasonings and serve.

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