Kohlrabi, leek and fennel soup
This delicate kohlrabi, leek and fennel soup is delicate, low-carb and low-cal. Serve it with wholesome bread or dosa or lentil wrap. For a non-vegan version use chicken stock and/or serve it with a dollop of sour cream or crème fraîche.
Ingredients
Method
- Roughly chop the fennel and leek. Keep the fronds of the fennel.
- Heat the oil in a heavy-based saucepan over medium heat. Add the leek and gently sauté for 8 minutes, stirring regularly.
- Meanwhile, peel the kohlrabi and parsnip, then cut them into small cubes.
- Add them to the pot, together with the fennel, then add the caraway seeds and stir for a couple of minutes.
- Pour in the stock and simmer for about 20 minutes, until the veggies are tender.
- Using a hand-held blender or liquidiser, process the mixture until you get a smooth, velvety soup. Add more stock if it’s too thick.
- Add the apple cider vinegar. Taste, then season with salt and pepper, if needed.
- Chop the fronds and scatter on top of the soup when served.