- 2 tbsp extra-virgin olive oil
- 3 whole leeks, thinly sliced into rounds
- 2 garlic cloves, crushed
- 1 medium fennel, chopped
- 1 cup (120g) almond meal
- 1L vegetable stock
- 1 tsp finely grated lemon zest
- ¼ cup extra-virgin olive oil
- 1 leek, thinly shredded
Fennel & Leek Soup Method
- Heat the oil in a pan over medium heat. Add the leeks, garlic and fennel and cook, stirring, for 8 minutes. Add the almond meal, cook for 4 minutes. Add the stock, bring to the boil. Simmer for 10 minutes, or until tender. Remove from the heat, set aside to cool slightly. Add the lemon and use a stick blender to blend until smooth. Season well.
- For the crispy leeks, heat the oil in a frying pan over high heat. Working in batches, add the leek and cook for 30 seconds, or until golden and crisp.
- Divide the soup between bowls, top with crispy leeks. Drizzle with a little extra oil and top with pepper to serve.
A long, white- stemmed relative to the onion, leek can be used both raw and cooked. They are a great source of vitamins A, C and K. Leeks are an excellent ingredient to use in vegetable-based meals, as they are high in energy (100g of leeks gives approximately 125kJ), and are a wonderful source of dietary fibre as well. When you are picking leeks, make sure to buy ones that are firm and bright green. If they’re washed well, you can use both the green and the white parts of the leek.