Fennel Leek Soup (AIP) Recipe - How to Make Fennel Leek Soup (AIP) - Real Plans

Fennel Leek Soup (AIP)

AIP Fennel Leek Soup - Real Plans

With homemade chicken stock as its base, fennel leek soup serves up some gut-healing love that’s perfectly complimented with a bright squeeze of lemon.

Both hardy and medicinal – anise-flavored fennel has a reputation for soothing digestive troubles.

If you’re looking to make the meal complete, serve with chicken and bacon with spinach.

Fennel Leek Soup (AIP)

July 8, 2016

  • 5m
  • 40m
  • 45m


  • 4 fennel bulbs, plus greens
  • 4 large leeks
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons coarse sea salt, plus more to taste
  • 3 pints chicken stock
  • 1/2 lemon


  1. Coarsely chop the fennel bulbs and leeks, reserving the fronds of the fennel, minced, for garnish. Save the greens of the leeks for making chicken stock.
  2. Heat olive oil in a large sauce pan or soup pot. Add fennel, leeks, and sea salt. Sauté for 20 minutes, stirring often, until the veggies begin to soften.
  3. Add chicken stock, cover, and simmer 20 minutes. Using an immersion blender, puree until smooth, or alternatively purée in small batches in food processor or blender.
  4. Juice the lemon and add lemon juice and salt to taste. Serve immediately topped with minced fennel fronds.


  • 4
  • 1
  • 246
  • 6g
  • 33g
  • 9g
  • 10g
  • 1g
  • 6mg
  • 14g
  • 1874mg

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