Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Potato, Leek and Fennel Soup

Vegan This versatile soup can be served hot in the winter or chilled in the summer. Fennel, a white celery-like bulb, gives it a delicate anise flavor. For a more powerful punch, try substituting green onions for leeks.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Vegan

This versatile soup can be served hot in the winter or chilled in the summer. Fennel, a white celery-like bulb, gives it a delicate anise flavor. For a more powerful punch, try substituting green onions for leeks.

Servings
SERVING

Ingredients

  • 1 Tbs. olive oil
  • 2 leeks, white and pale green parts sliced (about 2 cups)
  • 2 medium fennel bulbs, sliced, and fronds reserved for garnish (about 2 cups)
  • 6 cups low-sodium vegetable broth
  • 1 lb. russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)

Preparation

1. Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.

2. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender.

3. Purée soup in batches in food processor. Return to pot. Season with salt and pepper.

4. Ladle soup into bowls, garnish with fennel fronds, and serve.

Nutrition Information

  • Serving Size Serves 6
  • Calories 134
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 512 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g