This is the springiest of Spring soups! Leeks, potato, snap peas, leafy greens, and fennel get simmered in a simple aromatic miso broth. White beans and sugar snap peas add plant-protein, but if you’re a meat eater, you could add some ground sausage into the mix. It all gets topped with salty, nutty Parmesan cheese and lots of fresh herbs! A drizzle of good olive oil and black pepper are highly recommended.
Ingredient highlight
Fennel! Definitely one of my favorite vegetables, fennel bulbs have a licorice, anise flavor and a celery-like crunchy refreshing texture. They are rich in vitamin C, potassium, fiber, magnesium, iron, and calcium. It’s historically used to treat digestive stress, relieving intestinal cramping and gas.
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 1 1 leek, halved lengthwise, rinsed, then thinly sliced
- 2 celery stalks, thinly sliced
- 3 cloves garlic, chopped
- 1 ½ tsp kosher salt, divided
- 2 tsp fennel seeds
- 2 tsp dried oregano or Italian seasoning
- Pinch of red pepper flakes (optional)
- 2 medium potatoes, peeled and cut into small ½-inch cubes (about 10 oz, 1 ½ cups)
- 6 cups water
- 1 (15 oz) can white beans, drained and rinsed
- 1 fennel bulb, cored, halved lengthwise, thinly sliced
- 4 oz snap peas, sliced in half (about 1 heaping cup)
- 3 cups loosely packed chopped leafy greens (kale, chard, spinach etc…or use 1-2 cups frozen)
- 2 tbsp mellow white miso paste
- 1 tbsp lemon juice
- Parmesan or feta cheese, for serving
- Fresh dill, for topping (or any fresh herb)
- Note: ~ this recipe uses fennel and snap peas, but you could use any spring veggies you want. See “substitutions” section.
- Add protein! ~ Easily add some boneless chicken into the soup and simmer until cooked through before adding the fennel, etc…Then shred it up and stir it back in. Or stir in any cooked protein at the end.
Instructions
- In a large pot, warm the oil over medium heat. Add the leek, celery, and ½ teaspoon salt and cook until softened, about 5 minutes. Add the garlic, fennel seeds, oregano, and red pepper flakes (if using) and cook for 30 more seconds.
- Stir in the potatoes, water, white beans, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer for 7-10 minutes, or until the potatoes are cooked through (this will depend on how large you chopped them).
- Stir in the fennel, snap peas, kale, and simmer for 3-5 more minutes or until tender. Turn off the heat and transfer about ½ cup of the broth to a small bowl. Add the miso paste and use a fork to mash/dissolve it. Stir it back into the pot along with the lemon juice
- Serve topped with shredded parmesan or feta cheese and dill. Drizzle with olive oil and some black pepper, if you’d like (recommended!).
Items you can prep ahead (optional)
- Thinly slice 1 leek
- Thinly slice 2 celery stalks
- Chop 3 cloves garlic
- Peel and cube 2 medium potatoes (store in cold water)
- Thinly slice 1 fennel bulb
- Thinly slice 4 oz snap peas (about 1 heaping cup)
- Chop 3 cups leafy greens (kale, chard, spinach etc…)
- Soup can be made ahead!
Substitutions:
- To make vegan: skip the Parmesan!
- Add ground sausage for a meatier option: if raw, add it in the beginning. Brown the meat and break into chunks/crumbles. Once cooked, transfer to a plate and add it back in at the end. If the sausage is precooked, just slice it up and brown it.
- Use any combination of delicate Spring veggies here (asparagus, broccoli, green peas, etc…).
- Use jasmine rice instead of potatoes, just simmer for longer (15-20 minutes) to cook the rice before adding the other veggies.
- Substitute white miso paste with equal amounts of soy sauce or tamari.
Storage:
- Store leftover soup in an airtight container in the fridge for up to 5 days
Leftovers + Repurposing:
- Reheat the soup on the stove or in the microwave until warmed through. Taste and add more salt if needed. Finish it with a squeeze of lemon and don’t skip the Parm or herbs!
- Add in some sausage or shredded chicken.
- Top with a soft-boiled egg! I tried this and it was very good.
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