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


  • 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


  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.


Inspired by Chef Nick Nairn of BBC cooking Ready Steady Cook