Creamy Leek and Fennel Soup with a hint of Citrus

This creamy and flavorful leek and fennel soup is a perfect comfort food for any time of the year. The combination of leeks, fennel, and a touch of citrus creates a mouthwatering taste that is sure to satisfy. This soup is easy to prepare and can be enjoyed as an appetizer or a light meal. It is also vegetarian-friendly and can be made vegan by using vegetable broth and coconut milk instead of cream. Give this soup a try and indulge in its creamy goodness.

Ingredients

• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, thinly sliced
• 1 fennel bulb, thinly sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup heavy cream
• Zest of 1 lemon
• Chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the leeks, fennel, and garlic. Cook until softened, about 5 minutes.
2. Add the vegetable broth, water, salt, black pepper, dried thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove the bay leaf from the pot. Using an immersion blender or regular blender, carefully puree the soup until smooth.
4. Return the soup to the pot. Stir in the heavy cream and lemon zest. Cook for an additional 5 minutes, until heated through.
5. Serve the soup hot, garnished with chopped fresh parsley.
6. Enjoy the creamy and delicious Leek and Fennel Soup!

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