120 ml Water
3 Leeks (medium, trimmed and chopped)
2 Garlic (clove, minced)
2g Thyme (fresh)
2g Sea Salt
1 bulb Fennel (large, chopped)
710ml Vegetable Broth
285g Chicken Breast, Cooked (shredded)
- Heat the water in a large pan over medium-high heat. 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 combine. 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 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.
- To serve, divide the soup between bowls and top with warmed shredded chicken. Enjoy!
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.
Amount per serving
Calories – 177
Fat – 3g
Carbs – 126
Fiber – 3g
Sugar – 6g
Protein – 24g