Potato Leek and Fennel Soup
The perfect spring-time soup with a delicate anise flavor complementing the leek’s sweetness.
Ingredients:
1 tablespoon olive oil
2 leeks, white and pale green parts sliced
2 medium fennel bulbs, sliced
6 cups low-sodium vegetable broth
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
Directions:
Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.
Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender.
Puree soup in batches in food processor. Return to pot. Season with salt and pepper and serve.
-Adapted from vegetariantimes.com.
