top of page

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

19 views0 comments

Recent Posts

See All
bottom of page