7 ingredients · 10 minutes · 1 serving
- Heat the water in a large pan over medium-high Add the leeks and cook for eight to 10 minutes or until the leeks have softened and wilted down. Add the garlic, thyme, and salt and cook for another minute.
- Add the fennel and the broth and stir to Bring the soup to a boil and then reduce and simmer for 15 to 20 minutes until the fennel is very tender.
- Transfer the soup to a blender or food processor and blend until very Do this in batches if necessary and add more broth to thin the soup if needed. Season the soup with additional salt to taste.
- To serve, divide the soup between bowls and top with warmed shredded Enjoy!
2 tbsps Water
3/4 Leeks (medium, trimmed and chopped)
1/2 Garlic (clove, minced)
3/4 tsp Thyme (fresh)
1/16 tsp Sea Salt
1/4 bulb Fennel (large, chopped)
3/4 cup Vegetable Broth
2 1/2 ozs Chicken Breast, Cooked (shredded)
Nutrition Amount per serving:
Refrigerate in an airtight container for up to three days. Freeze the soup separate from the chicken for longer.
One serving is approximately 1 1/4 cups of soup.
Fresh thyme or fennel fronds.
Make it Vegan
Omit the chicken or top with sauteed mushrooms instead.
No Vegetable Broth
Use chicken broth or bone broth instead.
Omit the water and saute the leeks in some oil instead.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic