Chickpea, fennel, and leek soup
Jump to recipe
I love fennel, but when I got bored with my usual uses (pickled, roasted, pasta-d) I asked around for more ideas. This soup, adapted from a Venetian restaurant’s cookbook, is so easy and so good and now a staple in my home.
With just 5 ingredients and ready in under 30 minutes it’s the perfect addition to your recipe rotation.
You'll be eating in: 30 minutes
Active time: 10 minutes
Yield: 4 servings
Ingredients
- 1
bulb fennel, roughly chopped
- 2
leeks, sliced and washed
- 2
tablespoons olive oil
- 1
(14.5 ounce) can of chickpeas, drained and rinsed
- 3-4
cups of vegetable stock
salt, pepper, red pepper flake to taste
Instructions
Sauté
Roughly chop the fennel and leeks (you'll blend this later so be lazy here). In a medium pot, sauté in olive oil over medium heat until soft, about 8 minutes. Season with salt and pepper.
Add chickpeas
Drain and rinse one can of chickpeas, add to pot. Cover with stock and simmer for 5 minutes.
Blend
Use an immersion blender to blend the soup in the pot. Alternatively, transfer soup to a blender and blend (be careful to cover the blender lid with a towel to prevent soup exploding and burning your hand, ask me how I know).
Serve
Taste and adjust seasoning as needed. Serve with a drizzle of your favorite olive oil and crusty bread or croutons.
Print this recipe
Notes
- Use less stock for a thicker soup, you can always add more after blending
- Reserve some unblended soup if you prefer a chunky texture
Substitutions
Leeks: Replace the leeks with any combination of alliums: I've used combinations of yellow onion, baby leeks, caramelized onion, shallots, and garlic.
Chickpeas: any canned white bean would work well here too.