Large heavy bottomed soup pot
3-4 tablespoons Sunflower Oil
2 Leeks,trimmed,white and light green section only, diced
1 tablespoon Fennel Seeds
4 cloves Garlic, chopped
1 head of Celery, chopped
1 large Fennel Bulb, chopped
1 large Yukon Potato, diced
1-2 liters Organic Vegetable Broth
1 cup plain/unsweetened Milk, (I use Goats Milk but Almond, Hemp or Soy will work too)
Sea salt and fresh Ground pepper to taste
Heat oil in soup pot over medium heat. Add the leek, stir for a couple minutes, add the fennel seeds and garlic and stir for another. Add the celery, fennel, potato, and stir. Add broth to the top of the vegetables and bring to simmer. Simmer on low till tender, about 45 minutes.
Cool soup enough to blend in a blender or use an immersion blender, blend till smooth. Return to pot, add milk and heat on low until serving.