Preparation time: 6 minutes
Cooking time: 20 minutes
Total time: 26 minutes
Servings: 2 as a main, or 4 as a side dish

Ingredients:

• 2 large leeks 

• 3 cloves minced garlic 

• 1 large bulb fennel 

• 3 tbsp olive oil

• Large pinch salt & pepper 

• 3 sprigs fresh thyme 

• 1 litre vegetable stock

  To top:

• 50g shiitake mushrooms 

• 1 clove garlic (optional)

• Sprig fresh thyme

• Tsp olive oil

• Pinch salt

Method:

1. Prepare the leeks by slicing them into approx 3cm thick slices 

2. Add the leeks to a large pot with a tsp olive oil and fresh thyme and simmer for 5 minutes

3. Chop and dice the fennel then add to the pan with the chopped leeks and cook for a further 5 minutes

4. Once the leeks and fennel have softened add the minced garlic cloves and simmer for a further 1 minute 

5. Add 1 litre of vegetable stock and a large pinch of salt and pepper, the simmer for around 10 minutes

6. Using a hand blender or a food processor add the soup mix and blend until silky smooth 

7. In a small frying pan, add a drizzle of olive oil, fresh thyme and chopped shiitake mushrooms and gently fry until browned and slightly crispy

8. Optional: add the minced garlic to the mushrooms and fry for a further 1 minute until cooked

9. Serve the creamy soup into two bowls then add the shiitake mushrooms

10. Swirl a glug of olive oil on top and garnish with the fennel leaves

Credit: www.britishleeks.co.uk