Leek, Zucchini, Fennel Soup

Cooking is an amazing way to nourish the body and it is a fantastic practice in self nourishment by the act of preparing and cooking something with the intention of taking care of your person.  Cooking can sometimes be overwhelming but consider the concept of cooking part of the task of personal empowerment and self cultivation.  The decision of what to cook can often be daunting for those of you who don’t cook often and feel overwhelmed by where to start.  I recommend starting with something simple yet nourishing and alive.  I want your conscious choices of wellness to be reflected in the beautiful and nourishing foods that enter your body.  I will include yummy recipes to try to help kick start your own journey into the healing powers of food.

Recipe: Leek, Zucchini, Fennel Soup

Three very different vegetables combine to make a flavorful soup.

Yield

4-6 servings

Time

1 hour

Tools

• large saucepan with lid
• wooden spoon
• slotted spoon
• blender or food processor

Ingredients

• 4 T olive oil
• 1 whole large leek, cleaned and thinly sliced
• ½ large bulb of fennel, chopped
• 1 zucchini, chopped
• 5 cloves garlic
• ½ t fennel seeds (optional)

• 6 c vegetable stock

• salt
• pepper

Directions

Heat olive oil over medium-low heat, stir in the dark green part of the leeks, and sauté for 5 minutes. Add the rest of the leeks along with the fennel, zucchini, and garlic, cover, and let cook, stirring occasionally, for 15-20 minutes, until soft.

Add fennel seeds and stock, increase heat to medium, and cook another 10-15 minutes.

Let the soup cool a bit, then put vegetables in the blender along with a cup or two of the liquid and process until smooth. Return to the saucepan with the rest of the liquid and stir well. Season with salt and pepper and heat until just about to boil. Serve hot.

Notes

I didn't have fennel seeds so I left them out, and the soup was still delicious. Also, the original recipe called for two egg yolks to thicken the soup, but I didn't see the point, so I left them out too, and the consistency was perfect.

This recipe, called Soupe au Fenouil in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler.



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