Spinach and Fennel Soup with Soy Yoghurt and Chives

Fennel adds it’s lovely mild flavor to this nice fresh spinach soup, very nice indeed.

Spinach and Fennel Soup with Soy Yoghurt and Chives

Serving Size: 2

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic finely chopped
  • 3 baby fennel bulbs, chopped
  • 1 Tbs. fennel seeds, ground
  • 600ml ml vegetable stock (1 pint)
  • 100 grams baby spinach (3 1/2 oz), washed
  • salt and freshly ground black pepper
  • 1 tablespoon natural yogurt, to serve
  • 1 tablespoon chopped fresh chives, to garnish

Spinach and Fennel Soup with Soy Yoghurt and Chives

Directions:

  1. Heat the olive oil in a saucepan and gently fry the onion and garlic until soft.
  2. Add the chopped fennel and stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the fennel is tender.
  3. Add the spinach to the pan and season with salt and freshly ground black pepper. Cook for a further minute, then process with a hand-held blender until smooth.
  4. To serve, pour into a bowl and garnish with yoghurt and a sprinkling of chopped chives.

Notes:

Inspired by Chef Nick Nairn of BBC cooking Ready Steady Cook