Ingredients (serves 4):

½ cup water
3 leek bulbs (medium, white portion trimmed and chopped)
2 garlic (cloves, minced)
1 T Thyme (fresh)
¼ t sea salt
1 bulb fennel (large, chopped)
*3 cups vegetable broth (tip: if making homemade broth, use the dark green portion of the
leeks for additional flavor!)
10 oz chicken breast, cooked shredded (optional)


  1. Heat the water in a large pan over medium-high heat. Add the leeks and cook for 8 to 10 minutes or until the leeks have softened and wilted down. Add the garlic, thyme and salt and cook for another minute.
  2. Add the fennel and the broth and stir to combine. Bring the soup to a boil and then reduce and simmer for 15 to 20 minutes until the fennel is very tender.
  3. Transfer the soup to a blender or food processor and blend until very smooth. Do this in batches if necessary and add more broth to thin the soup if needed. Season the soup with additional salt to taste.
  4. To serve, divide the soup between bowls and top with shredded chicken if desired. Serve and enjoy!


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