This Potato Fennel Leek Soup is the ultimate hearty comfort food soups. It’s packed with so many veggies and is paleo, vegan, and gluten-free.
Fall is upon us and I don’t know about you but I am a HUGE soup lover. There is something about the cooler temps and warm hearty soup to fill the soul. This Vegan Potato Fennel Leek Soup is going to be one of your new go-to’s.
This is a soup I’ve been making for over 5 years and it’s seriously a family favorite. It’s packed with a ton of veggies and then topped with some extra roasted veggies for some crispiness.
For the broth, I used a homemade vegetable broth simply, by filling a stockpot with filtered water and adding a bunch of different vegetable scrapes, peppercorn, and a bay leaf. You can definitely use any vegetable broth or chicken broth as you like, but since my son is allergic to garlic, I make my own.
There is something about sautéing leeks and vegetables that is so satisfying and smells heavenly and comforting. A few of my favorite things in the world are leeks and fennels so when I created this soup years ago, I knew it had to contain those two delicious ingredients. Add some potatoes for some heartiness and a little rosemary and dill to tie it all together.
To give it a creamy texture, I added a little dairy-free milk and a little dairy-free Nutpods creamer. This is what keeps it this Potato Fennel Leek Soup vegan, paleo, and gluten-free.
I hope you enjoy this soup just as much as my family and I do. Be sure to tag me in any of your creations.
Related Blog Post: Spiced Quinoa Veggie Bowl, Healing Lemon Chicken Soup
XO,
Natalie
Potato Fennel Leek Soup
Potato Fennel Leek Soup
Ingredients
- 2 leeks chopped
- 2 fennel chopped but save the fronds (top part)
- 2 lb yukon potatoes cubed
- 2 loose carrots peeled and finely diced
- 1 small head of broccoli chopped small
- 7 cups of vegetable broth
- 1 cup dairy-free milk
- 1/2 cup nutpods original creamer
- salt and pepper to taste
- 1 tsp fresh or dried dill
- olive oil for cooking
- 1/2 ts chopped rosemary
Instructions
- Preheat oven to 450
- On a large sheet pan, add 1/2 cup of the chopped leeks, 1/2 of the chopped fennel, carrots, and broccoli. Season with olive oil, salt and pepper. Mix with hands and bake for about 20 minutes until cooked and slightly crispy. Remove and set aside.
- In a large stockpot, add a little olive oil and cook the leeks and fennel for about 6 minutes. season with a little salt and pepper.
- Next, add the potatoes, chopped rosemary, and broth. Put the lid and cook for about 15 minutes or until soft.
- Add the milk and creamer and some more salt and pepper.
- Using an immersive blender, blend the soup until smooth, Add the fronds of the fennel and dill and season with salt and pepper if needed.
- Serve the soup and top with the roasted veggies.