Ingredients: 1 chopped medium sized leek, 1 chopped brown onion, 1 chopped medium fennel – bulb, stalk, leaves and all, 1 cup of full cream, 2 cups of homemade bone broth or veggie stock, 3 cups of water, a teaspoon of salt, ½ a teaspoon of cardamom, ½ a teaspoon of turmeric. Cream cheese to serve.
Throw it all in the slow cooker and cook on low for 10 hours. Once cooked, puree in your food processor in batches and store in jars in the fridge/freezer for easy go-to meals throughout the week! Serve hot with a good dollop of cream cheese. I think the cream cheese is necessary, it makes it! If you want to make your own cream cheese, it is really easy, and here is a good recipe from Sarah Wilson.