Fennel & Leek Soup with Smoked Mackerel
Fennel & Leek Soup with Smoked Mackerel. Slooooowly braised fennel and leek are a match made in heaven. By gently cooking them, their natural sweetness intensifies, creating a rich, comforting base for this earthy, nutrient-packed soup. The result? A bowl of pure, velvety goodness that feels both wholesome and indulgent.
To build even more depth of flavour, I’ve added potatoes for texture, onions, celery, and garlic for extra aroma, and a few lavas leaves (a.k.a. maggi plant) to bring that distinct hearty touch. Oh, and don’t toss those fennel fronds! I blend them right into the soup, giving it a beautiful green hue and a burst of fresh, aniseed-like flavour.
Now, let’s talk toppings. This soup is a blank canvas for something smoky, salty, or crispy. Think silky smoked mackerel or salmon for a boost of omega-3 goodness, crumbled feta for a tangy contrast, or crispy smoky bacon for a hint of indulgence. Serve it with warm crusty bread, and you’ve got the ultimate cozy meal.
Packed with fibre, vitamins, and minerals, this Fennel & Leek Soup with Smoked Mackerel is as healthy as it is delicious. Whether you’re after a light lunch or a satisfying dinner, this one’s a winner.
Fennel harvested at @plukcsafruittuin. Another great and vegetarian soup is my Roasted Aubergine Soup, or what about Spinach Courgette Soup?
Fennel & Leek Soup with Smoked Mackerel
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large fennel
- 1 whole leek, thinly sliced
- 1 white onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 - 2 celery stalk, finely chopped
- 2 - 3 lavas leaves, finely chopped (optional)
- 1 large potato, peeled and cubed
- ± 800 ml vegetable or chicken stock
- Pepper & Salt to taste
- To serve: Smoked mackerel (or salmon), few fennel fronds and fresh crusty bread
Instructions
Prep the fennel: separate the green fronds, finely chop and set aside. Thinly slice the white harder part.
Heat the olive oil and butter in a heave based pot and add the onion, garlic, celery, leeks and white parts of the fennel. When sizzling add 1/4 cup of water and put the lid on the pan. Let it steam on very low heat for ± 20 minutes to steam.
Remove the lid and let gently braise in the juices for another 10 minutes, don’t let it brown.
Add the potatoes, lavas leaves (if using), fennel fronds (keep a few behind for decoration later) and the stock. There should be just enough liquid to cover the potatoes (don’t add too much, you can always add more later if needed).
Let the soup bubble away on medium to low heat for ± 20 minutes until the potatoes have softened.
Remove from the heat and blend the soup until smooth using a handheld blender. Add more water if the soup is too thick. Taste and season with pepper and salt.
Serve with the smoked fish, a few fennel fronds, a drizzle of olive oil and pepper and salt.
