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Recipe

Spinach and fennel soup

45 min • 4 to 6 servings •
David
Creamy green spinach soup garnished with a swirl of cream and fresh dill, served in a white bowl with a spoon on a wooden countertop.

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.

Ready

  • 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

    • Set

  • A soup pan
  • Blender

    • Go!

  • Chop the onions and sweat in a little olive oil for about 5 mins.
  • Add the chopped garlic and cook for a minute or so.
  • 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).
  • Add the stock, enough to cover the vegetables and a little bit extra. Lit it simmer for 20 minutes or so.
  • Add a little more than half the spinach (stalks and all). Let it wilt into the soup and cook through a bit.
  • Add salt, plenty of pepper and, if you like, the fronds from the fennel for some extra punch.
  • Blend the soup.
  • Then add the rest of the spinach (my mother tells me reserving spinach helps make it extra green!). Blend again.
  • Taste and adjust the seasoning if necessary.

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