Ingredients Jump to Instructions ↓

  1. 25g/1oz soy margarine

  2. 1 clove garlic, peeled and finely chopped

  3. 1 leek, sliced

  4. 2 large fennel bulbs, chopped

  5. 5 cups/

  6. 900ml vegetarian or chicken stock

  7. salt and black pepper

  8. 4 tbsp grated soy cheese

  9. freshly chopped parsley for garnishing

  10. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Melt the margarine in a pan, then add the garlic, leek and fennel. fry for 5 minutes.

  3. Add the stock and bring to a boil. Simmer for 30 minutes. Season to taste with the salt and pepper.

  4. Allow the soup to cool slightly, then puree until smooth in a blender or food processor.

  5. Return the soup to the pan and reheat. Add the cheese and garnish with the parsley.


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