HEALING FENNEL AND LEEK BROTH

HEALING FENNEL AND LEEK BROTH

Healing Fennel And Leek Broth is a soothing and aromatic clear soup that delivers both comfort and nutritional support. Brimming with digestive-friendly fennel and mild, sweet leek, this broth offers anti-inflammatory benefits and is particularly helpful for easing bloating or supporting gut recovery. A dash of lemon juice brings brightness while olive oil adds richness and depth. Simple yet elegant, this broth is ideal for those seeking warmth, light nourishment or a gentle detox meal. Its clean flavour profile and healing ingredients make it perfect as a stand-alone starter or a hydrating mid-day pick-me-up. Prepared with just five core ingredients, this broth is quick to assemble, low in calories and entirely plant-based. Whether you’re coming down with a cold, managing gut inflammation or simply craving something wholesome and warm, this recipe makes a reliable and refreshing choice every time.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Fat, Healthy, Quick & Easy, Wheat / Gluten-Free, Low/ No Sugar

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Healing Fennel and Leek Broth:

• ½ cup chopped fennel

• ½ cup chopped leek

• 1½ cups vegetable broth

• 1 tsp lemon juice

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 84.8 kcal

• Fat: 4.9 g

• Carbohydrate: 10.4 g

• Sugar: 3.8 g

• Sodium: 85.6 mg

• Fiber: 2.3 g

• Protein: 1.3 g

• Calcium: 61.2 mg

• Iron: 1.4 mg

• Saturated Fat: 0.7 g

• Potassium: 282.2 mg

PREPARATION

• Heat Oil: In a small saucepan, heat olive oil over medium heat.

• Sauté Vegetables: Add chopped fennel and leeks, and sauté for 3 to 4 minutes until lightly softened.

• Add Broth: Pour in the vegetable broth and bring to a gentle simmer.

• Cook Vegetables: Lower the heat and cook for another 10 minutes until the vegetables are tender and aromatic.

• Add Lemon Juice: Stir in the lemon juice, simmer for another 1 to 2 minutes, then remove from the heat.

• Strain Or Serve: Strain the broth for a clear finish or serve with softened vegetables for extra texture.

• Garnish And Serve: Garnish with fresh fennel fronds or a sprinkle of black pepper if desired.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Prepare Ingredients: Prepare the fennel and leek in advance to speed up the process when needed.

• Use Mandoline: Use a mandoline slicer for ultra-thin, even slices that cook quickly and evenly.

• Rinse Leeks: If your leeks are sandy, rinse them thoroughly after slicing to avoid grit in the broth.

• Use Fresh Lemon Juice: Always use fresh lemon juice rather than bottled for the best taste and acidity balance.

• Add White Pepper: A touch of white pepper can add a gentle heat without overpowering the fennel.

VARIATIONS

• Add Ginger: Add grated fresh ginger for an added anti-inflammatory kick and digestive aid.

• Include Celery: Toss in a few celery slices for added vegetal flavour and extra fibre.

• Add Herbs: Include a few sprigs of fresh thyme or dill for a herbal note.

• Incorporate Miso: Stir through a teaspoon of miso paste at the end (omit salt if adding) for umami.

• Increase Satiety: To increase satiety, add a few cubes of tofu or white beans before simmering.

• Support Immunity: For immune support, add a pinch of turmeric alongside the lemon juice.

PREPPING AND STORAGE

• Store Leftovers: Store leftovers in an airtight glass container in the fridge for up to 3 days.

• Reheat Gently: Reheat gently on the stove to preserve flavour and texture.

• Freeze For Longer Storage: For longer storage, freeze cooled broth in a silicone mould or container for up to 2 months.

• Strain Vegetables: When freezing, strain out the vegetables for a smoother broth consistency upon reheating.

• Label Containers: Always label your broth with the preparation date to track freshness.