Leek, fennel, celery & apple soup

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Bowl of leek and fennel soup on a blanket outside with a bunch of celery and an apple


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).


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 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 sauté down all the vegetables first to take away their sharpness, leaving you with a subtleness which is perfect for any lunch or light dinner.


Place the oil in a large saucepan over a medium heat. Add the leeks, fennel and celery and sauté 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 sauté 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.



This soup freezes well so make a batch and freeze it in portions.”

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