Potato Leek Soup with Fennel Seeds & Red Pepper Flakes

Name: Potato Leek Soup with Fennel Seeds & Red Pepper Flakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 1 tsp black pepper; 1 tbsp fennel seeds; 1 cup leeks; 4 whole potatoes; 2 pinch red pepper flakes; 1/2 teaspoon salt; 2 tbsp sunflower oil; 6 cups water

3 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 08:50:57 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories143 kcal (7%)

Total Fat4.9 g (7%)

Carbs23 g (9%)

Sugars1.5 g (2%)

Protein2.8 g (6%)

Sodium204.6 mg (10%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspblack pepper

1 Tbspfennel seeds

1 cupleeks

4whole potatoes

2 pinchred pepper flakes

½ teaspoonsalt

2 Tbspsunflower oil

6 cupswater

Instructions

Step 1

1. Heat 4 cups of water on high. Meanwhile, peel and chop potatoes into approximately 1 inch cubes. Add to the water and bring to a boil. Meanwhile, slice and chop the leeks into small bite size pieces.

Step 2

2. Strain the potatoes after boiling for ten minutes. Save the water. Add 2c cool water to the potatoes (to cool them for the blender) and blend the potatoes along with the leeks. Pour back into the hot liquid and return to a boil. Add the remaining ingredients and simmer on low heat for twenty minutes.

Step 3

3. Serve hot and garnish with cracked pepper and a pinch of red pepper flakes.

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