This week’s veggie box included leeks and carrots. With the slight dip in temperature, it was time to get back into the soup swing. Soups are my favourite meals to make – the stove does all the work! Just chop chop chop and let the whole thing simmer away.

I wasn’t sure how much I really liked fennel, so I went light on the seasoning… but in retrospect, I should have used more – or possibly ground fennel – if there is such a thing.

Lana’s Fennel Soup

1 Fennel bulb

1 bunch of carrots

2-3 leeks

6 cups chicken broth

1 cup milk

1 tsp ground ginger

1 tsp thyme

Salt and pepper.

Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat 3 – 4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, 10 minutes or until vegetables are wilted.

Stir in carrots and broth. Heat and simmer 30 minutes or until carrots are quite soft.

Puree soup in a blender and stir in milk.

Toss fennel seeds on top for presentation!

Boyfriendly meal rating: 2.5 / 5 (An unpopular vegetable and no cheese in this recipe reduced the rating)