Leek, Fennel and Charred Red Pepper Soup
This soup is all about fresh ingredients. Adding Fennel and Leeks bring so much flavor. I charred the red pepper on the stove top but your could also do it under the broiler. Adding in the Turmeric brings a smoky flavor to the soup. Chop all your ingredients evenly about the same size. This helps with even cooking time and it looks beautiful in the serving bowl. Get out your chefs knife and let's get chopping!
2 leeks, washed and sliced
1/2 fennel bulb, chopped.
3-4 carrots peeled or scrubbed, chopped
3-4 celery stalks with green tops, chopped
3-5 large leaves, beet greens, kale, spinach or Swiss Chard, de-stemmed and chopped
1 teaspoon ground Turmeric (or paprika)
Sea salt and ground Black pepper to taste
5 cups of vegetable broth, low sodium or homemade
drizzle olive oil
In large soup pot add olive oil drizzle and green ingredients, leeks, fennel and celery and turmeric. Stir a few times over low and cook for 5 minutes.
Over stove top char your red pepper watching it carefully. You will hear it start popping, move it around a bit. Turn over and brown/blacken the pepper on both sides. Remove form burner and allow to cool and then chop.
Add red pepper and carrot and cook another 5 minutes. Add in broth and the greens of you choice. In this recipe I used beet greens. Season with salt and pepper and taste ro adjust seasoning. Enjoy this healthy soup!