Are you eating your green veggies? Fennel bulbs with fluffy fennel tops are delicious, tender, economical, and taste wonderful with leek. I love blended soups, because they’re so EASY to pre-make. First boil the veggies while you’re doing other things. When you’re ready, heat and immersion blend to serve in minutes. We had it for dinner today, however it’s also fantastic for breakfast or lunch! This Paleo – Vegan soup is rich and thick with nutrient-dense veggies like fennel, fennel tops, leek, celery, and parsley.
I used optional rutabaga to make it thicker. Or you could use a yummy Japanese White Sweet Potato. Of course, this is free of dairy, grains, gluten, sugar, GMO’s, and processed ingredients. Freeze any leftovers in serving-size containers for up to 3 months. An immersion blender makes it very easy. (My BlendTec is plastic, so I don’t use it to blend warm soups.) Yield: 4 servings.
- 1 medium fennel including the fluffy tops, all cut in chunks
- 1 medium leek, cut in chunks
- 4 stalks celery, chopped coarsely
- 4 cloves garlic, smashed
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry dill
- 1/4 cup coconut oil (If you tolerate organic dairy butter, you can use that instead)
- handful parsley, chopped
- 1 medium rutabaga, washed and cut in chunks (Or White Japanese Sweet Potato) (Optional)
- Filtered water to barely cover the chopped veggies. Start with just enough water to immerse the veggies. You can always add more water later.
- Chop your veggies. In a large saucepan, add all the ingredients. Bring to a boil and turn down the heat to a slow simmer for 15-20 minutes until the veggies are soft but not overcooked. Cover and set aside at this point if you wish.
- Use an immersion blender to blend the warm soup until creamy and smooth. Taste as you go, adjusting the seasoning. To make the soup thinner texture, add more water a little at a time. Enjoy!
4 Replies to "10-minute Fennel Leek Detox Soup"
Wendy January 22, 2023 (7:56 pm)
Wow! This soup is fantastic. The only thing that changed was I chopped and sautéed the garlic quickly, without really browning it. I often find I don’t like the taste of garlic being boiled. I did add the rutabaga, and I cannot get enough of the soup. Thank you!
Jane Barthelemy February 4, 2023 (5:01 pm)
Hi Wendy! thanks for your comment. Yep, I AGREE 100%! Good idea on the garlic. Love rutabaga! Best wishes! Jane
Kathleen spike November 25, 2022 (6:50 pm)
Thanks Jane. I am going to make this. So love your “honest” work on medicine and health. Love to you
Jane Barthelemy November 26, 2022 (6:21 am)
Hello Kathleen, my dear friend. Thank you for your kind words. Sending you so much love!