Fennel, Leek & chickpea Soup – Vegan


Olive Oil – 2 tbsps

Leeks – 2, trimmed, halved lengthwise, sliced into thin slices

Garlic – 3, crushed

Fennel Bulbs – 2, trimmed, halved and diced

Potato – 1 peeled and diced

Chick Peas – 1 can, drained & rinsed

Vegetable stock – 1 litre

Salt & Pepper &/or chilli flakes – To taste

Parmesan cheese – to serve (optional)

Heat oil in a large saucepan. Add leeks and then garlic. Cook for 10 mins.

Add fennel and potato and cook for for further 10 mins.

Add chickpeas and stock. Cover and bring to the boil. Reduce the heat and cook for 20 mins or until vegetable are soft.

Take 1/2 of the soup & grind smoothly in a blender. Mix it to the rest of the soup.

Season with salt, pepper to taste. If need be, add chilli flakes also.

Pour onto individual bowls, top with chopped fennel leaves & parmesan cheese (optional). Serve hot.


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