Leek, fennel and potato soup with herb salsa


Preparation info

  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Cashews give this vegan soup the sort of velvety creaminess you’d usually associate with cream or butter, and the aniseed flavour of fennel marries well with the earthiness of the potatoes.


  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 3


Put all the soup ingredients into the slow cooker and season with sea salt and freshly ground black pepper. Cook on high for 5 hours, or until all the vegetables are tender.

When the soup has 10 minutes left to cook, put the herb salsa ingredients in a bowl and mix to combine well.

Using a stick blender, food processor or blender, purée the soup in batches until smooth, then che