Fennel, Leek & Parsnip Soup


3 Parsnips

1 Leek

1 bulb of Fennel

1tsp Turmeric

1 ltr Veg or Chicken Stock

Salt and Pepper to Season

a knob of butter/coconut oil or tbsp olive oil


  1. Chop the fennel and Parsnips into small cubes and the leek first in half length ways and then chop into 1/4cm strips.
  2. Heat the butter/coconut oil or Olive Oil in a big pan.  
  3. Put all of the veg into the pan and cook over a gentle heat for about 5 mins.
  4. Add the seasoning and stir and cook for a further minute.
  5. Add the stock and allow to simmer until the parsnips are soft
  6. Can be served like this or can be blended until smooth.

I love this soup as it is quick and simple to make and it’s warming, tasty as well as light and fresh with the lovely gentle flavour of the fennel.  I make my own chicken stock from boiling up the bones leftover from the roast on Sunday and this will provide the wonderful gut healing properties of glutamine.  


Fennel is an excellent source of vitamin C. It is also a very good source of dietary fibre, potassium, molybdenum, manganese, copper, phosphorus and folate. In addition, fennel is a good source of calcium, B5, magnesium, iron and B3.

Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A (in the form of carotenoids), dietary fibre, magnesium, vitamin E, calcium and omega-3 fatty acids.

Parsnips are a member of the carrot family and are a rich source of Fibre, Vitamin C, Manganese and folate.