4 February 2014

{Healthy} Leek, Fennel and Pear Soup

'Tis the season for soup.

January turned out to be such a miserable month weather-wise. I seriously upped the ante with my vitamin D intake lately. I am craving the sunshine! It feeds my energy level. Still… not long till the rays of Africa. Did I mention I am crossing the Equator this March? Well yes, I might casually drop it in every chance I get. As you do…

We are visiting my in-laws, who have relocated to South Africa about 3 years ago now. And it is only now that we are going to go visit them, how bad of us. Took us long enough. I think they are pretty excited to see us (I hope! We are excited to see them too!). And I also hope the weather will be nice, warm and sunny. Sun, sun, sun… here we come!

But for now, it is all warm jackets, wooly hats and umbrella.

Cold or not though, I am always on the lookout for new and out-of-the-box recipe for soup. Soup has to excite me a little. And when I saw a Fennel and Pear Soup recipe in the Honestly Healthy cookbook I have been pouring over lately, I knew it was a winner.

It was unbelievably creamy despite the obvious absence of cream. And it is all health to booth too.

I made this version by doubling the recipe and replacing the onion with the leek, as they are in season here in the UK. And I also sautéed some of the green leek bits to decorate, but they also added a nice texture to the soup. It is as delicious with the onion, so don't fret if you can't source some leeks.

To make it you'll need:
Adapted from the Honestly Healthy cookbook

2 small fennel bulbs, trimmed (or 1 large bulb)
2 tbsp olive oil
1 large leek, sliced
2 garlic gloves, chopped
1L vegetable stock
2 pears, cored and chopped (I used Coronation pears, and didn't bother peeling them)

Prepare all the vegetables and the pears. When slicing the leek, keep some of the green part for frying later.

Heat the 2 tpsp of olive oil in a large saucepan and sauté the leeks and garlic, adding 3 tablespoons of the stock when they start to dry out.

Add the chopped fennel, adding 3 tablespoons of the vegetable stock when this dries out. Add the pear and the remaining stock, bring to the boil, then simmer for 40 minutes, until the fennel is tender.

Whilst the soup is simmering, heat a little olive oil in a pan and sauté the reserved green leeks bits.

When the soup is ready, blend away to the consistency you like.

Serve and garnish with the sautéed leeks and a drizzle of olive oil.

I find this method of adding only a little bit of stock at a time gives the opportunity for every vegetable in the soup to develop their flavour. Making it quite complex in taste, yet it has a super short list of ingredients.

A little ray of sunshine soup. Great with a piece of bread.


  1. Yum, I've been making so much soup lately and this is definitely entering the rotation, which by the way already includes your delicious carrot soup!