Potato Leek Soup with Fennel and Watercress
Sometimes a simple meal is in order — just an uncomplicated bowl of soup, perhaps with a side salad. I made this delicious soup for my son tonight. He had 4 impacted wisdom teeth removed yesterday, so this was the perfect soup to aid his recovery.
- 3 tablespoons olive oil
- 2 leeks, including tender green parts, coarsely chopped
- 2 fennel bulbs, thinly sliced, leaves reserved for garnish
- 2 baking potatoes, peeled and coarsely chopped
- 6 cups organic chicken or vegetable stock
- 1 bunch watercress, stems removed
- salt and freshly ground pepper
1. In a soup pot over medium heat, warm the oil. Add the leeks and sauté, stirring occasionally, until soft, 4-5 minutes. Add the fennel and potatoes and continue to sauté, stirring occasionally, until slightly softened, about 10 minutes longer.
2. Add the stock and bring to a simmer. Partially cover and cook until the vegetables are completely softened, about 20 minutes.
3. Add the watercress.
4. Cook until the watercress is wilted but is still bright green, about 2 minutes. Remove from heat.
5. In a blender or food processor, puree the soup in batches until smooth and return the soup to the pot. Alternatively, process with a handheld blender in the pot until smooth. Season to taste with salt and pepper. Return the soup to medium heat and reheat gently.
6. Ladle the soup into warmed bowls and garnish with fennel leaves.
Fennel: Fennel contains many health-promoting antioxidant phytonutrients which protect cells from oxidative damage and have anti-inflammatory compounds. The vitamin C found in fennel has antimicrobial properties and is also needed for the proper function of the immune system.
Leeks: Leeks are very similar in health benefits to onions and garlic. They contain heart-protective, sulfur-containing phytonutrients and are a good source of manganese, vitamin C, iron, folate and vitamin B6.
Leave a Reply
You must be logged in to post a comment.