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.


  • <strong>For soup:</strong>
  • 3 tablespoons oil
  • 6leeks, white and very light green parts only, sliced
  • 1 teaspoon coriander
  • 2small fennel bulbs, chopped, tops reserved
  • 1 teaspoon salt
  • 1large russet potato, peeled and cubed
  • 1apple, peeled and cubed
  • 2-2 1/2 quarts vegetable stock or chicken stock
  • 1/2 teaspoon ground pepper
  • <strong>For apple relish:</strong>
  • 1apple, finely cubed
  • 1lemon, 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


  1. 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.
  2. 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.
  3. Using an immersion blender, blender, or food processor, purée soup until smooth and free of lumps. Season with salt and pepper.
  4. To make relish, combine all ingredients in a bowl and season with salt and pepper.
  5. Serve soup garnished with relish and fennel tops.