30 minutes from start to finish, this soup is clearly a keeper. The flavors meld together to impress any tomato soup lover.
- 1 medium leek
- 1 large fennel bulb (reserve fennel tops )
- 1 medium white or yellow onion, diced
- 4 cloves garlic, minced
- 1 pinch saffron threads
- 4 cups vegetable broth
- 2 medium potatoes cut into 1/2 inch cubes
- 1 celery stalk, chopped coarsely
- 1 (28 ounce)can organic diced tomatoes (I used Muir Glen)
- Cut end of the leek off, and cut into quarters length wise. Leeks are very dirty vegetables, so you need to separate their layers and clean them well prior to cutting.
- Chop leeks into thin slices
- Remove fennel tops and chop small to use for garnish at the end.
- Fennel also has many crevices, so separate it parts, and rinse before chopping into 1/2 inch pieces similar to the potatoes
- Cut the potatoes (skin on) into 1/2 inch cubes as well. Make sure you scrub the skins prior to cutting.
- Cut celery coarsely
- In a large sauce pan (no oil needed), cook leek, garlic, fennel, onion and celery over medium heat, approximately 5-10 minutes, until softened.
- Add saffron threads; cook, stirring until fragrant.
- You may need to add a little water or vegetable broth if vegetables start sticking.
- Add vegetable broth, can of tomatoes, and chopped potatoes
- Cover and bring to a full boil.
- Cover and reduce heat to simmer.
- Cook 20 minutes or until potatoes are tender.
- Season to taste.
- When serving, add the chopped fennel bulb tops.
- Can freeze as well and reheat.