Spinach and fennel soup

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Here’s the thing…

I wish I had a romantic story of how this soup came into our lives, but it is really just an accident that is a product of the ingredients I had bought at my local farmers’ market at the weekend that I had yet to use.

I combined them with the usual suspects (onions, potatoes, garlic) to create a quite delicious soup.


  • A big bunch of spinach
  • A couple of fennel bulbs, chopped
  • A reasonably large potato, chopped (I used a Yukon Gold)
  • A large onion, chopped
  • Couple of cloves of garlic, crushed
  • Chicken or vegetable stock
  • Some cream
  • Salt and pepper


  • A soup pan
  • Blender


  1. Chop the onions and sweat in a little olive oil for about 5 mins.
  2. Add the chopped garlic and cook for a minute or so.
  3. Add the fennel and potato and mix in well. Let them cook for a bit (I have no idea if this helps or not, but intuitively, this is what I did).
  4. Add the stock, enough to cover the vegetables and a little bit extra. Lit it simmer for 20 minutes or so.
  5. Add a little more than half the spinach (stalks and all). Let it wilt into the soup and cook through a bit.
  6. Add salt, plenty of pepper and, if you like, the fronds from the fennel for some extra punch.
  7. Blend the soup.
  8. Then add the rest of the spinach (my mother tells me reserving spinach helps make it extra green!). Blend again.
  9. Taste and adjust the seasoning if necessary.

What you should know

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