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



2 responses to “Spinach and Fennel Soup with Soy Yoghurt and Chives”

  1. jules says:

    We had this last week and it was so delicious I was very suprised! Great idea

  2. Chris says:

    Hi Jules,
    Yes, it is a surprising recipe..I’m glad you liked it. We liked it too. Actually- I think our soups are the best of all our recipes, there are some really amazingly yummy soup recipes there. We don’t post anything that we don’t enjoy ourselves. Fennel is an interesting veggie, alone it’s not a favorite of mine, but it does add a lot to some recipes and I think this soup is one. All of these are our regular meals, and the photos taken just before being eaten up 🙂 Of course sometimes, that means the meal is not as hot, as when it was photographed….but that’s o.k…I’m glad you liked the soup.

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