Fennel and spinach soup
24 Mar 2016
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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Italian
- Occasions: - Parties
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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