As I was thinking about what to post for today’s healthy recipe, I ran across this wonderful idea from Pinch My Salt , a great cooking blog that I often grab recipes from to share with you and to delight my friends and family, too. This one appealed because I had all the ingredients in the frig already. As it’s cold here, a hot soup added to the appeal, too. The soup is chock-full of vegetables that aren’t just good for us, they’re great for us. My days in Italy also made me a huge fan of fresh fennel. If you don’t know it yet, I hope this recipe inspires you. If you’re in the cooking mood, check out other healthy recipes on our site. Have a great New Year’s Eve! Creamy Fennel and Leek Soup 1 onion, chopped 3 stalks celery, chopped 2 medium fennel bulbs (stalks removed), chopped 3 medium leeks (white parts only), sliced 2 tablespoons olive oil 2 tablespoons butter 1 medium head cauliflower, chopped 1 quart chicken or vegetable stock (or broth) 1-2 cups water 2 cups whole milk kosher salt, to taste 1/4 teaspoon ground white pepper, or to taste 1. In a large saucepan, melt butter in olive oil over medium-low heat. Add onions, celery, leeks, and fennel and cook, stirring occasionally for 10-15 minutes, or until vegetables are softened and just starting to take on a bit of color. 2. Add the chopped cauliflower, the quart of stock, and enough water so that the vegetables are just barely covered with liquid (I added about a cup of water). Turn up the heat, and bring the soup up to a simmer. Cover, turn heat to low and let simmer for 30 minutes. 3.

Original Source of Healthy Recipe Thursday! Creamy Fennel & Leek Soup