An interesting soup with medicinal qualities. This soup boosts the immune system.
LEEK AND FENNEL BISQUE
1 cup chopped leeks
3 Tbsp. olive oil
2 cups sliced fennel bulb
2 cups filtered water
1 cup vegetable stock
2 Tbsp. fresh lime juice
5 bay leaves
1 tsp. dried thyme
1 ½ tsp. white pepper
sea salt to taste
3 Tbsp. coconut-hemp milk
Fresh fennel leaves
Simmer leeks in olive oil until soft and golden. Set aside.
Place all other ingredients except coconut-hemp milk and fresh fennel leaves in soup pot and bring to a boil. Stir in leeks. Simmer for 22 minutes.
Remove and discard bay leaves. Ladle into a blender. Add 3 Tbsp. coconut-hemp milk and blend. Serve and garnish with fresh fennel leaves.
Adapted from Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, DAS, Chef Johnny Brannigan