Chickpea, fennel, and leek soup
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
bulb fennel, roughly chopped
leeks, sliced and washed
tablespoons olive oil
(14.5 ounce) can of chickpeas, drained and rinsed
cups of vegetable stock
salt, pepper, red pepper flake to taste
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.
Drain and rinse one can of chickpeas, add to pot. Cover with stock and simmer for 5 minutes.
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).
Taste and adjust seasoning as needed. Serve with a drizzle of your favorite olive oil and crusty bread or croutons.
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- Use less stock for a thicker soup, you can always add more after blending
- Reserve some unblended soup if you prefer a chunky texture
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.