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