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.

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

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

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This entry was posted on Monday, June 23rd, 2008 at 9:40 pm and is filed under Fennel, Soups, Soy yogurt, Spinach. You can follow any responses to this entry through the RSS 2.0 feed.

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