The fennel, leek, potato, and miso soup is so good and comforting that it warms the soul and is good all year round. In this version, I added miso instead of vegetable broth, a thick and creamy paste obtained from the fermentation of soybeans, rice, or barley, which is used in oriental cuisine to flavor soups, broths, and stews.
In this soup recipe, there’s also a pinch of turmeric for color, and if you like, you can optionally add a small piece of fresh ginger root during cooking.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz fennel (cleaned and washed)
- Half leek
- 7 oz potatoes
- 5 tbsp olive oil
- 2.5 cups water (approximately, to cover the vegetables)
- 2 tbsp miso (in paste)
- 1/2 tsp ground turmeric (optional, for color)
Steps
Wash and clean the fennel, slice them thinly. Wash the leek and also slice it thinly. Peel the potatoes and cut them into small cubes.
Place the oil in a pot and sauté the leek for 3 minutes. If you have a Thermomix, you can do the same thing at 212°F for 3 minutes, speed 1. Add the potatoes and sauté them for another 3 minutes.
Then add the fennel, also sauté them for 3 minutes in the pot. Add the water, covering the vegetables, and cook everything for 30 minutes.
At the end of cooking, add the miso and blend everything until the vegetables are smooth and creamy. Adjust the salt if preferred and (optional) add a grate of fresh ginger.
Serve the fennel, leek, potato, and miso soup with a drizzle of extra virgin olive oil and a sprinkle of black pepper, some sesame seeds to garnish the dish, and enjoy your meal.
