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Leek, fennel and chickpea soup

Leek, fennel and chickpea soup


  • 2 tbsp olive oil
  • 2 leeks, trimmed, halved lengthways and sliced
  • 2 garlic cloves, finely chopped
  • 2 fennel bulbs, trimmed, halved and diced
  • 1 cup sweet potato, peeled and diced
  • 400g can chickpeas, drained and rinsed
  • 1L vegetable or chicken stock
  • salt and pepper or favourite seasoning
  • grated parmesan cheese


1. Heat olive oil in saucepan, add leeks and garlic and cook for 5 minutes. Add fennel and sweet potato and cook for another 5 minutes while stirring regularly.

2. Add chickpeas and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 – 25 minutes until vegetables are just tender.

 3. Using a blender or food processor, blend the soup until smooth. Season with salt and pepper to taste. Garnish with fennel fronds and serve with grated parmesan.



Fennel provides fibre which supports healthy digestive function and Vitamin C, a vitamin needed to defend the body against a nasty cold and/or flu.

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