Spinach and Fennel Soup with Tarragon

Spinach and fennel soup, a gloriously verdant, delicious and silky smooth recipe that adds tarragon to turn up the anise flavour further.

This wonderfully coloured soup will go from your cupboard to your table in a shade over 40 minutes, and it is stupidly easy to make!

Sweet Anise & Spinach Soup

I love a nice creamy bowl of warming and comforting soup.

I don't care whether it is a homely dish like broccoli and stilton soup or Jerusalem artichoke soup or something from further afield like a Turkish lentil soup, Polish zupa ogorkowa or this North African influenced carrot soup; they make me feel warm and fuzzy inside.

This spinach and fennel soup is the perfect introduction to soup season in the UK. Fennel is in season and at its best from mid-late summer all the way through to almost the end of the year.

Here I combine the sweet aniseed flavour with the rich iron earthiness of spinach.

The spinach not only gives the soup a wonderful flavour, but it also adds loads of nutrients and gives this dish an incredible colour.

I double down on the anise flavour with the addition of loads of fresh tarragon too!

Frequently Asked Questions

Can I make this in advance?

Yes, but it will lose some of its verdant and bright colour as it is reheated. The flaovur will also become a little more bitter as is typical with reheated spinach.

Is this a vegan soup?

Yes, this is vegan as written, although I do add a swirl of cream, which can be replaced with vegan cream.

What does the potato in this recipe do?

The potatoes in this recipe add body to the soup, and as a result, you are looking for a floury or mealy variety.

Something like a Maris Piper or King Edwards in the UK or Russet in the US is perfect.

What should I look for when buying fresh fennel?

When buying fennel, you want bulbs that feel tight to the touch. They should also be free of blemishes and bruises.

The root end of the fennel should cover most of the base of the bulb and be fairly pale.

If it has gone a medium to deep brown, it will not be fresh, whilst it will be safe to eat, it will have lost much of its flavour.

Can I use dried tarragon?

Yes, but dried tarragon loses some of its sweet fennel flavour and is a little more bitter, so add it to taste as you are blending the soup.

Serving Suggestions

I usually serve this spinach and fennel soup with some bread and call it job done.

However, I do usually garnish it with a swirl of cream and some reserved fennel fronds.

If you want a bit more texture, adding some crispy air fryer croutons is a great idea.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" saucepan with a lid.
• Chopping board.
• Kitchen knife.
• Stirring spoon.
• Blender.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.