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Fennel and Leek Soup

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
10 servings
Lunch Dinner
Fennel and Leek Soup
Ingredients
  • 2 tablespoons olive oil
  • 3 large leeks, cleaned and thinly sliced
  • 4 large stalks celery, thinly sliced
  • 3 large white onions, peeled and halved
  • 1 large fennel bulb, thinly sliced
  • 2 large baking potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 8 cups water
  • 2 cubes vegetable bouillon
Instructions
1
Begin by heating a generous amount of olive oil in a substantial saucepan or stockpot over a moderate-low heat setting.
2
Add the finely chopped leeks, celery, onions, fennel, potatoes, a pinch of salt, and a few grinds of pepper to the saucepan; cook gently while stirring constantly until the onions have lost their raw edge and the vegetables have started to lose their crunch, approximately 10 minutes.
3
Next, pour a sufficient amount of water over the vegetables and bring the mixture to a rolling boil.
4
Reduce the heat to a low simmer and carefully add the bouillon cubes to the saucepan, stirring occasionally to ensure they dissolve completely.
5
Continue to cook the soup gently, allowing it to simmer for a considerable amount of time until all the vegetables are tender and the potatoes have begun to thicken the soup, roughly 30 minutes.