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Leek and Fennel Bisque


An interesting soup with medicinal qualities. This soup boosts the immune system.

LEEK AND FENNEL BISQUE

1 cup chopped leeks

3 Tbsp. olive oil

2 cups sliced fennel bulb

2 cups filtered water

1 cup vegetable stock

2 Tbsp. fresh lime juice

5 bay leaves

1 tsp. dried thyme

1 ½ tsp. white pepper

sea salt to taste

3 Tbsp. coconut-hemp milk

Fresh fennel leaves

Simmer leeks in olive oil until soft and golden. Set aside.

Place all other ingredients except coconut-hemp milk and fresh fennel leaves in soup pot and bring to a boil. Stir in leeks. Simmer for 22 minutes.

Remove and discard bay leaves. Ladle into a blender. Add 3 Tbsp. coconut-hemp milk and blend. Serve and garnish with fresh fennel leaves.

Adapted from Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, DAS, Chef Johnny Brannigan

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