• Skip to main content
  • Skip to header left navigation
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Welcome
  • Contact
Wholistic Woman

Wholistic Woman

Embracing a whole life approach to wellness

  • Media Kit
  • Disclosure & Privacy Policies
  • Recipes
  • Health & Fitness
  • Productivity
  • Creativity

Fennel Leek Soup

You are here: Home / Food / Recipes / Fennel Leek Soup
September 13, 2011 by Wendy Hammond

Last week since I was out of state I gave my CSA share for the week to someone else. So, I had the unique experience of going to the farmer's market and buying whatever I wanted. Ha! I knew I would make this soup, since I usually only get one fennel bulb at a time at the CSA and this requires three.

Last week since I was out of state I gave my CSA share for the week to someone else. So, I had the  unique experience of going to the farmer’s market and buying whatever I wanted. Ha! I knew I would make this soup, since I usually only get one fennel bulb at a time at the CSA and this requires three.

FOR PRINTABLE VERSION CLICK HERE: Fennel Leek Soup

Source: Simply in Season

3 Tbs butter
6 cups fennel bulbs (chopped)
4 cups leeks (chopped)
2 cups vegetable broth
2/3 cup fresh spinach leaves, trimmed and torn
4 cups vegetable broth
salt and pepper to taste
1 tsp ground cumin

1. Melt butter in a large soup pot, add fennel and leeks and cook 15 minutes. Stir often.

2. Add 2 C broth, simmer 20 minutes, cool slightly. Puree.

3. Add the spinach and puree again.

4. Stir remaining ingredients into the pot and heat.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (14.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 278.85
Calories From Fat (32%) 88.61
% Daily Value
Total Fat 10.04g 15%
Saturated Fat 4.56g 23%
Cholesterol 17.73mg 6%
Sodium 1687.23mg 70%
Potassium 881.44mg 25%
Total Carbohydrates 41.42g 14%
Fiber 7.1g 28%
Sugar 2.34g
Protein 8.15g 16%

The Verdict: I LOVED it, but DH doesn’t like pureed soups so more for me! The fennel flavor is really unique. I substituted Swiss chard leaves for the spinach and it made the soup a nice green color. A perfect fall lunch soup.

This post shared at Tasty Tuesday,  Slightly Indulgent Tuesday, Real Food Wednesday

Share this:

  • Print
  • Tweet
  • More
  • Share on Tumblr
Category: RecipesTag: fennel, leek, Simply in Season, soup, Summer, vegetarian

Reader Interactions

Comments

  1. nancy@skinnykitchen.com

    September 13, 2011 at 3:23 pm

    I love the sound of the healthy soup especially since you added leeks!

    Reply
  2. Kate

    September 13, 2011 at 4:03 pm

    I love fennel, but I’ve only tried it roasted or grilled–definitely going to try this! Sounds perfect for our cooling weather.

    Reply
  3. kateri

    September 13, 2011 at 8:48 pm

    Hi Wendy, Thanks for entering my garlic/basket giveaway. I’m near Jackson, MI (south central). If that is close enough., I would love for you to add my blog to your list.

    I will have to read through your recipes. I’ve never grown bulb fennel, but this soup sounds so good. I may have to try growing it next year!

    Kateri

    Reply
  4. Stephanie

    September 14, 2011 at 10:02 am

    How lovely! I’m adding it to my to-cook list. Leeks and fennel are two foods I enjoy very much, but don’t often cook.

    I did once have a carmelized leek and fennel pasta dish, though, that was pretty wonderful.

    Reply
    • The Local Cook

      September 14, 2011 at 10:20 am

      OK that pasta dish sounds AWESOME!

      Reply

What's on your mind? Cancel reply

Sidebar

What are you looking for?