Creamy fennel, broccoli & leek soup for a light Sunday night dinner, dairy free and thickened up with a couple of diced red potatoes. Accompanied by @shewolfbakery polenta boule for dipping and crunching, it doesn't get any better!👌🏽🌿 {recipe below}
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To make it: Heat 2 tbsp olive oil in a large saucepan or soup pot. Add 1 leek, cleaned and sliced (white and pale green parts), 1/2 fennel bulb, cored and chopped, 1 garlic clove chopped. Sauté until softened, about 5 min. Add 2 small Yukon gold or red potatoes, diced (I leave skin on), broth or water to cover (about 3 cups), pinch of salt, thyme sprig. Simmer until potato is tender, about 20 mins. Add 3 cups broccoli florets (and more water to cover if needed) and simmer until broccoli is tender and bright green, about 5 mins. Remove thyme sprig and add small handful chopped fresh parsley. Turn off heat and blend with an immersion blender to your desired texture. I like to simmer for 5 mins more to let the flavors come together. Season with salt and pepper to taste. //
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