Fennel, leek & chickpea soup
Prep 20 mins | Cook 40 mins | Serves 4
1⁄4 cup olive oil
2 leeks, trimmed, halved lengthways and sliced
3 garlic cloves, finely chopped
2 fennel bulbs (about 350g each), trimmed, halved and diced
1 medium potato, peeled and diced
400g can chickpeas, drained and rinsed
41⁄2 cups chicken or vegetable stock
Grated parmesan cheese, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add leeks and garlic and cook, stirring often, for 5 minutes. Add fennel and potato and cook, stirring often, for 5 minutes.
Step 2 Add chickpeas and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20–25 minutes until vegetables are just tender.
Step 3 Transfer half the soup to a bowl. Using a blender or food processor, blend the remaining soup until smooth. Add reserved unblended soup to the blended mixture. Season with salt and pepper to taste. Ladle soup into bowls. Top with chopped fennel fronds if liked and serve with grated parmesan.
Good for you ... Fennel
A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.
Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.
A source of potassium.