How To Make Leek, fennel & potato soup with cashel blue cheese
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 leeks, chopped
- 1 fennel bulb, chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup cashel blue cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
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Heat olive oil in a large pot over medium heat. Add leeks and fennel, and cook until softened, about 5 minutes.
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Add diced potatoes, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
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Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and pepper.
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Serve the soup hot, topped with crumbled cashel blue cheese.
Nutrition
- Calories : 280kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 20mg
- Sodium : 900mg
- Total Carbohydrates : 33g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 8g
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