Saute the leek and onion with the salt in the rapeseed oil.
Add all the other ingredients to the pot, apart from the lemon and the cream.
Select the chunky setting. For me, I remove the star anise before blending for a smooth soup.
When the soup is finished, squeeze in the lemon juice of half a lemon. I remove the star anise and eat chunky, or as my kids prefer, blended to a smooth puree as in the image.
If you are freezing any of this recipe, do so before adding any cream. The soup will be fairly sweet.