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+ servings

Vegan Potato Leek Soup with Roasted Fennel | Quick, Easy, and Weight-Loss Friendly

This leek, potato, and leek soup recipe has only four steps: roast the fennel, brown the leek, and potato base, simmer everything together, and blend. Tasty and healthy in a blitz!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Roasting time 25 mins
Total Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine American, british, Italian, Mediterranean
Servings 4 portions
Calories 84 kcal


For the roasted fennel

  • 250 g Fennel Thinly Sliced
  • 1 teaspoon Olive Oil
  • Salt and Pepper to Taste

For the leek and potato base

  • 1 teaspoon Olive Oil
  • 80 g Leeks Thinly Sliced
  • 80 g Onions Thinly Sliced, Any Color
  • 120 g Potatoes Cut in Small Dice

To simmer

  • 1 Vegetable Stock Cube
  • 1.2 liter Water


  • Preheat the static oven to 180 degrees Celsius, 350 degrees Fahrenheit, Gas Mark 4.
  • Thinly slice the fennel and coat with the olive oil, salt, and pepper and then roast on the middle shelf in the oven for 25 minutes; by the time these are roasted they should be golden and tender, with a light darker color on the edges.
  • Five minutes before the fennel is ready, in a large soup pot warm up on a medium flame a teaspoon of olive oil; once this is warm add the onion, leek, and potato and mix well; allow to cook for about five minutes while mixing, until the edges are slightly soft.
  • Once the fennel is roasted, add it to the leek and potato soup base and mix well; add the vegetable stock cube (or the equivalent in powder) and the water.
  • Mix the whole content of the pot and bring to a boil; lower the flame to low and allow to simmer for 20 minutes.
  • Remove from the heat and allow to cool down enough so that it is safe to blend in batches in a self-standing blender; after the soup has been blended, should you prefer a more liquid consistency, add some more water, but remember to bring back to a boil before serving.
  • Adjust the salt and pepper levels and serve hot or cold – it’s good and tasty either way!


Calories: 84kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 224mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 418IUVitamin C: 17mgCalcium: 60mgIron: 1mg
Keyword Dairy Free Potato Leek Soup, Fennel Soup, Potato Leek Soup, Vegan Soup Recipe
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