This smooth, Instagram-worthy soup makes a great weekday lunch for one, but it's also special enough for date night at home. It's an addictive mix of savory and sweet. To make it a heartier meal, pair it with a grilled cheese sandwich.

18 Ingredients

  • For soup:
  • 3 tablespoons oil
  • 6 leeks, white and very light green parts only, sliced
  • 1 teaspoon coriander
  • 2 small fennel bulbs, chopped, tops reserved
  • 1 teaspoon salt
  • 1 large russet potato, peeled and cubed
  • 1 apple, peeled and cubed
  • 2-2 1/2 quarts vegetable stock or chicken stock
  • 1/2 teaspoon ground pepper
  • For apple relish:
  • 1 apple, finely cubed
  • 1 lemon, zested and juiced
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • Reserved fennel tops, for garnish
  • Salt
  • Freshly ground black pepper

Directions

<ol> <li>Combine oil, leeks, coriander, and fennel with 1 pinch salt in a soup pot over medium-high heat. Sauté for 10 minutes or until fennel and leeks begin to break down, stirring occasionally.&nbsp;</li> <li>Add potato, apple, and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 20 minutes or until vegetables are fork tender.&nbsp;</li> <li>Using an immersion blender, blender, or food processor, purée soup&nbsp;until smooth and free of lumps. Season with salt and pepper.&nbsp;</li> <li>To make relish, combine all ingredients in a bowl and season with salt and pepper.&nbsp;</li> <li>Serve soup&nbsp;garnished with relish and fennel tops.</li></ol>

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