Leek and Fennel Soup

• 2 tablespoons Olive Oil
• 3 Leeks, sliced into rounds
• 1 cloves Garlic, crushed
• 1 medium Fennel Bulb
• 120g Almond Meal
• 1L chicken Stock
• 1 teaspoon grated Lemon Rind (optional)
• Ground Pepper,to taste

Heat oil. Add leeks, garlic and fennel. Cook stiring for about 8 minutes. Add the almond meal and cook for 4 minutes. Add stock. Cover and bring to the boil. Simmer covered for 10 minutes, until the vegetables are soft. Cool, then add th lemon rind abd blend until smooth. Season with pepper to taste and stir. Serve.

Recipe makes 4-5 bowls