Fennel, leek and potato soup

 Fantastic fennel. I'm a newbie to fennel and I enjoy experimenting on different foods. I already knew what to do with the fennel bulb, however I wasn't sure what to do with the fennel fronds.

I experimented on using fennel fronds with different foods, on beef stews, soups and fish. I found that the leaves had an anise-like flavour which suits seasoning fish and vegetable soups.

Storage was tricky. It did not have a long shelf life compared to the bulbs. I separated the leaves and wrapped them with newspaper and it kept in the fridge for a good 2 weeks. 

Seasoning fish with freshly chopped fennel fronds

Fennel, leek and potato soup

Recipe for Fennel, leek and potato soup
Serves 4-5

4 medium organic potatoes, chopped to cubes
1 large organic leek, washed and sliced thin (white part only, green leaves can be used in a beef stew)
2 tiny bulbs of fennel, sliced thin
1 white onion, sliced thin
1 tbsp butter
2 litres filtered water
200mls coconut milk
1 pinch pepper
1 pinch sea salt
2 tbsp Massel chicken stock powder
Some fennel fronds, chop fine




In a huge pot, heat and add the butter. Toss in the onion, fennel and leek. Allow the vegetables to wilt slightly for 5-6mins on medium heat. Stir occasionally. Add the water, stock powder, potatoes, pepper and salt. Bring to boil for 15-20 mins. Simmer for 10 mins. Stir in the coconut milk.Turn off the stove fire.

Pour 1/4 the soup into a blender, blend at high speed. Pour soup into bowls and season with pepper and fennel fronds. Repeat the blending process for the rest of the soup. Enjoy!