Name: Fennel and spinach soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 1 small onion; 1 stalk of celery; 1 clove garlic; 2 small bulbs of fennel; 500 ml vegetable stock; 100g baby spinach

Fennel and spinach soup

24 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This fennel and spinach soup a very refreshing soup ideal for the spring or early summer. It's also very healthy, vegan and low-carb, so perfect for most diets.

Ingredients

1 Tbsp olive oil
1 small onion
1 stalk of celery
1 clove garlic
2 small bulbs of fennel
500 ml vegetable stock
100g baby spinach

Instructions

Finely chop the onion, garlic and celery.
Slice or shred the fennel and chop the stalks and fronds.
Heat the oil in a pan, then gently sauté the chopped vegetables for 5 minutes. Add the stock, bring to the boil. Turn the heat down and simmer, under a lid, for about 15 minutes.
Meanwhile, rinse and drain the spinach.
When the vegetables are soft, add the spinach to the soup, turn off the heat and rest, under cover, for 2-3 minutes until the spinach is wilted. Blend until you get a smooth, creamy soup.
Serve with chopped chives and a dollop of yoghurt if liked.