Leek, fennel, celery & apple soup
Ingredients
Serves 4
- 2 large leeks, roughly chopped
- 200g fennel, core and fronds removed, diced
- 2 stalks celery, ends removed and diced
- 1 apple, peeled, cored and diced
- 3 cloves of garlic, peeled and diced
- 1 tablespoon rapeseed oil
- 75ml white wine
- 550ml water
- 2 teaspoons vegetable bouillon
- Freshly ground black pepper
You will need a large saucepan and a blender (Hand blender, Nutri bullet, or a food processor).
Timings
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30Β minutes
Leek, fennel, celery & apple soup
A plain vegetable soup without too much fuss can be one of life’s simple pleasures. The fennel and apple here balance the oniony flavour of the leeks, whilst adding sweetness and a light lift. It’s key to sautΓ© down all the vegetables first to take away their sharpness, leaving you with a subtleness which is perfect for any lunch or light dinner.
Method
Place the oil in a large saucepan over a medium heat. Add the leeks, fennel and celery and sautΓ© for 10 minutes, taking care not to let the vegetables burn. If the vegetables look as though they are catching, turn down the heat.
Add the apple and garlic and sautΓ© for a further 10 minutes.
Add the boiled water and vegetable bouillon. Bring to a simmer and cook for 5 minutes.
Blend with a hand blender until smooth. if you are using a food processor or Nutribullet leave to cool slightly before blending.
Serve hot with a grind of black pepper.
DOWNLOAD OR PRINT RECIPEΒ HERE.
This soup freezes well so make a batch and freeze it in portions.”
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