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Fennel Leek Soup

Fennel Leek Soup

A silky, light soup with sweet leeks, tender fennel, and fragrant thyme. Naturally creamy without heavy cream, this warming bowl is perfect for weeknight dinners, meal prep, or a cozy starter. Optional add-ins like toasted walnuts, apple, or potatoes add depth and body.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Soup, Starter
Cuisine: Healthy Comfort, Vegan-Friendly, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 fennel bulb sliced thin (reserve fronds for garnish)
  • 2 –3 leeks white and light green parts only, cleaned and sliced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves or 1–2 sprigs whole
  • Salt and black pepper to taste
  • 1 small apple peeled and chopped (for subtle sweetness)
  • 1/4 cup toasted walnuts adds creamy texture
  • 1 cup diced potatoes for thicker, velvety soup
  • 1 tsp turmeric for color and depth
  • 1/4 cup cream dairy or plant-based, for richer bowls
  • Sautéed mushrooms for topping

Method
 

  1. Preheat a heavy soup pot over medium heat; add olive oil.
  2. Sweat leeks with thyme until soft and fragrant (3–5 minutes).
  3. Add fennel slices and optional apple; season with salt, pepper, and turmeric if using. Stir to coat.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer 12–15 minutes (18–20 minutes if adding potatoes) until vegetables are tender. Remove any woody thyme stems.
  5. Blend in batches: ladle hot soup into a blender half-full, secure lid with a towel, and pulse until smooth. Repeat until all soup is blended.
  6. Return soup to the pot to warm gently; adjust seasoning. Stir in cream if desired.
  7. Serve topped with fennel fronds, freshly ground black pepper, toasted walnuts, or sautéed mushrooms.

Notes

Use only the white and light green parts of leeks for tender texture; dark green parts are best for stock. Optional apple or potatoes can adjust sweetness or creaminess without dairy. Blend in small batches for safety and smooth texture. Store in the fridge up to 5 days; freeze flat in containers for longer storage. Reheat gently over medium heat. Turmeric and walnuts add color and body while keeping the soup dairy-free.