2 large leeks
1 large fennel bulb
2 vegetable stock cubes
A pinch of aniseed (optional)
A pinch of nutmeg
200 ml of oat cream (soya cream is another option if there's no oat cream, but ideally only consume soy which is fermented, such as in tempeh, for a healthier diet) and/or a couple of handfuls of cashew nuts is a healthier option
3 or 4 tablespoons of olive oil
A few bay leaves
Salt and pepper to taste (I used Himalayan black salt for a hint of eggyness)
Maybe add some yeast flakes for a cheesy taste
In these colder months, little is more comforting than a creamy, warming fennel and leek soup. Fennel is rich in nutrients such as potassium, molybdenum, vitamin C and fiber, to name a few. Leeks contain loads of antioxidants, vitamins A and K, folic acid, niacin, riboflavin, magnesium and thiamin.
Simply wash and chop up the fennel and leeks, and heat up a pan with olive oil. Together with the bay leaves, nutmeg, salt and pepper, cook the leeks and fennel, with the lid on, until a little golden and tender. You may or may not also want to add a pinch of aniseed to intensify the fennel’s flavour. Add the cashews and let these cook a little too. Once the leeks and fennel have softened, cover these with water and vegetable stock. (Adding a few potatoes, is another option, but best avoided in order to keep this soup a wholly healthy pleasure, with a low glycemic index).
After cooking for around an hour or so to bring out the flavours, take the bay leaves out (to avoid stringy bits) and blend really well until it reaches a smooth consistency. Finally add the cream.