Fennel, leek and potato Soup (GF, WF, DF, VG)

fennelsoupServes 4-5

4 medium organic potatoes, chopped to cubes
1 large organic leek, washed and sliced thin (white part only, green leaves can be used in a stew)
2 tiny bulbs of fennel, sliced thin
1 white onion, sliced thin
1 tbsp butter or rice bran oil
2 litres filtered water
200mls homemade coconut milk
1 pinch pepper
1 pinch sea salt
2 stock cubes Massel vegetable / chicken stock powder
Some fennel fronds, chop fine

In a huge pot, heat and add the butter/rice bran oil. Toss in the onion, fennel and leek. Allow the vegetables to wilt slightly for 5-6mins on medium heat. Stir occasionally. Add the water, stock cubes, potatoes, pepper and salt. Bring to boil for 15-20 mins. Simmer for 10 mins. Stir in the coconut milk.Turn off the stove fire.

Pour 1/4 the soup into a blender, blend at high speed. Pour soup into bowls and season with pepper and fennel fronds. Repeat the blending process for the rest of the soup. Enjoy!