Broccoli, leek and fennel soup

Broccoli, leek and fennel soup


  • 1 tablespoon of coconut oil
  • 2 cloves of garlic
  • 1 teaspoon of fennel seeds
  • 1 large leek
  • 1 head of broccoli
  • 500ml vegetable stock (I use bouillon powder)
  • Salt and pepper to taste
  • Toasted mixed seeds and oatcakes to serve


  1. Slice the garlic and leek roughly, and add to a pan with the coconut oil and fennel seeds. Cook over a medium heat for 2 minutes.
  2. Add the stock and simmer for a minute before adding in the broccoli.
  3. Bring up to the boil, then reduce the heat to a simmer for 5 minutes.
  4. Allow to cool a little before ladling into a blender to blitz until smooth.
  5. Season with salt and pepper to taste, then serve with toasted seeds and crumbled oatcakes on top – delicious!
  6. I also like to add asparagus to this soup when it is in season (late Spring time), as featured in my Asparagus blog.



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