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Fennel and spinach soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion, garlic and celery.
  2. Slice or shred the fennel and chop the stalks and fronds.
  3. 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.
  4. Meanwhile, rinse and drain the spinach.
  5. 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.
  6. Serve with chopped chives and a dollop of yoghurt if liked.