Fennel, Celery and Leek Soup

           Candida Program Friendly, Easy, Recipes, Soups
Fennel, Celery and Leek Soup
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leek soup

 

Ingredients:

1 medium leek

2 stalks celery

1 large bulb fennel

½ teaspoon olive oil

1 1/4 cups water

1 cups vegetable stock

¾ cup unsweetened almond milk

Sea salt to taste

Directions:

Finely slice the leeks and celery and dice the fennel.

Heat the oil in a pan and add the vegetables. Sweat, stirring occasionally, until the vegetables are softened and beginning to brown.

Add the water, bring to a boil and simmer for 10 minutes.

Allow to cool a little then process until smooth. This stage can be omitted if you prefer a chunky soup or you do not have a food processor. Return the mixture to the pan.

Add the remaining ingredients and bring to a boil before serving.

Makes 2 servings

 

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