Leek, fennel and white bean soup

Deliciously chunky, this leek, fennel and white bean soup is packed full of flavour and goodness. It freezes well and is suitable for vegetarians and vegans.

Fennel is one of those vegetables that divides opinion.

With a mild aniseed taste, it's not for everyone. But I think it's rather lovely and I've used it in a fair few recipes over the years.

It's very versatile and can be eaten raw in a salad, cooked into a soup or roasted and served as a side or with pasta.

More fennel recipes

Looking for more fennel recipes? Why not try:

• fennel and lemon pasta
• potato and fennel soup
• roasted fennel
• fennel and orange salad
• linguine with romanesco, fennel and chickpeas

How to make leek and fennel soup

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Leek and fennel soup

This leek, fennel and white bean soup is packed full of flavour and texture. It freezes well and is suitable for vegetarians and vegans.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine British, Vegan

Servings 4

Calories 203 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 2 leeks chopped
• 2 fennel chopped
• 2 cloves garlic finely chopped
• 480 g cannellini beans (two standard tins) drained and rinsed.
• 1 litre h hot vegetable stock
• handful flat leaf parsley finely chopped
• 1 lemon juiced
• salt and pepper to taste

Instructions

 

• Heat a tablespoon of olive oil in a large saucepan.
• Add the chopped leeks and fennel and stir well. Reduce the heat to low and cover the pan with a lid.
• Cook for 10-15 minutes, stirring occasionally, until the vegetables are soft.
• Remove the lid and add the chopped garlic. Stir well and cook for a few more minutes.
• Once the garlic has softened slightly add the drained beans, and the hot vegetable stock. Bring to the boil then reduce the heat and allow to simmer for 10 minutes.
• Stir through the chopped parsley and lemon juice and season to taste with salt and pepper.

Notes

1. Nutritional information is approximate and is intended as a guide only.
2. Can be frozen for up to three months.
3. This soup can be blended if preferred.

Nutrition

Calories: 203kcalCarbohydrates: 39gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1322mgPotassium: 608mgFiber: 11gSugar: 9gVitamin A: 1434IUVitamin C: 34mgCalcium: 165mgIron: 5mg

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