Leek and Potato Soup with Fennel

Ingredients (5 servings, 1100ml)

1 Leek (200g = 126mg Phe)

Potatoes (200g = 202mg Phe)

Fennel (70g = 56mg Phe)

1 bay leaf

Black pepper, salt

Vegetable broth (600-700ml)

Olive oil

Butter (approx. 20g)

Vegan cream (optional)

Parsley for decoration

* there is no cream in the soup in the picture, after mixing and tasting it, I said to myself that there is nothing else needed. <3 The entire soup (1100ml) accounts for about 390 mg of Phe .

1. Cut off the roots from the leek and wash the leek properly so that there is no dirt left in it, and then chop it into smaller pieces.

2. Clean and cut the potatoes and fennel into small pieces.

3. Heat the olive oil in a pot over medium heat, add leek and sauté until they soften.Fry the leek in a butter and olive oil, and when it softens, add the potatoes and fennel.

4. Pour over the broth, add the bay leaf ,solt, black pepper, and cook until the potatoes and fennel are soft.

5. Take a bay leaf out, add cream (optional) and blend with a blender until smooth.

6. Bon appetite!