Leek and Fennel Soup with Shittake Mushrooms

Preparation time: 6 minutes
Cooking time: 20 minutes
Total time: 26 minutes
Servings: 2 as a main, or 4 as a side dish


2 large leeks 
3 cloves minced garlic 
1 large bulb fennel 
3 tbsp olive oil
Large pinch salt & pepper 
3 sprigs fresh thyme 
1 litre vegetable stock

To top:

50g shiitake mushrooms 
1 clove garlic (optional)
Sprig fresh thyme
Tsp olive oil
Pinch salt


Prepare the leeks by slicing them into approx 3cm thick slices 

Add the leeks to a large pot with a tsp olive oil and fresh thyme and simmer for 5 minutes

Chop and dice the fennel then add to the pan with the chopped leeks and cook for a further 5 minutes

Once the leeks and fennel have softened add the minced garlic cloves and simmer for a further 1 minute 

Add 1 litre of vegetable stock and a large pinch of salt and pepper, the simmer for around 10 minutes

Using a hand blender or a food processor add the soup mix and blend until silky smooth 

In a small frying pan, add a drizzle of olive oil, fresh thyme and chopped shiitake mushrooms and gently fry until browned and slightly crispy

Optional: add the minced garlic to the mushrooms and fry for a further 1 minute until cooked

Serve the creamy soup into two bowls then add the shiitake mushrooms

Swirl a glug of olive oil on top and garnish with the fennel leaves

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