Leek, Fennel, And Shallot Potato Soup

1. 1

   In a medium-sized pan, add the coconut oil and diced leeks, shallots, and fennel.

2. 2

   Saute over a medium heat for around 8 - 10 minutes, or until the garlic, leek, shallots, and fennel has started to soften.

3. 3

   Add the cubed potatoes, vegetable stock and coconut milk

4. 4

   Bring to the boil then turn down and simmer covered for around 20-30 minutes, or until the potatoes have cooked through.

5. 5

   Season with salt and pepper, and blend in the pot with a stick blender, or spoon into a regular blender and blend until smooth

6. 6

   Pour into two bowls and serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.