Cream of Fennel Soup - IQS Recipes

Ingredients

• 2 large bulbs of fennel, bulbs chopped and leaves reserved.
• 1/2 small head cauliflower.
• 2 tablespoons extra virgin olive oil.
• 1 medium leek, finely sliced.
• 4 cloves garlic, minced.
• 1 teaspoon fennel seeds, crushed.
• 500 ml chicken stock or water.
• 200 g heavy cream.