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Creamy cream of fennel and leeks with a curry scent

Cream of fennel and curry porry

Cream of fennel and curry leeks: for a quick and tasty dinner, perfect for lovers of vegetables and hot soups.

Today’s recipe is the one to prepare the cream of fennel and curry leek, ideal to serve as a first course but also as a single dish. With the arrival of cold days, in fact, there is an increasingly desire for hot dishes but rich in taste and flavor. If you want to make your soup even richer, I suggest you also add the crispy croutons. Here is the recipe step by step!

Cream of fennel and curry porry
Cream of fennel and curry porry

Preparation of the leek and fennel cream

  1. To prepare the cream of leeks and potatoes with fennel, start by peeling the potatoes then rinse them and cut them into cubes.
  2. Clean the fennel by removing the most damaged external parts and cut them thinly, remove the leek bases and the green part, cut them into slices, rinse them under running water.
  3. Pour all the vegetables into the broth, season with salt and place on the fire.
  4. Let it cook for about 20 minutes starting from boiling or in any case until the vegetables are nice and soft.
  5. Blend the soft vegetables with an immersion blender, add the curry powder and cook the cream for another 10 minutes .
  6. When cooked, serve the curry vegetable soup and finish by decorating with toasted sesame seeds and chilli flakes. Enjoy your meal!

To perfectly complete the dish you can also think of adding a handful ofbaked fennel au gratin !


This soup can be kept in the refrigerator for about 2 days , in a container with an airtight lid. We do not recommend freezing in the freezer.

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