Spinach and Fennel Soup Recipe
A wonderfully silky smooth vegan spinach and fennel soup that features both potato and fresh tarragon.
Servings 2 Servings
Calories 255kcal
Ingredients
- 1 Small Onion 75g
- 1 Medium-large Fennel Bulb 275g
- 1 Small Floury Potato 75g
- 2 tablespoon Olive Oil
- ¼-½ teaspoon Salt (this will depend on your stock)
- ¼ teaspoon Black Pepper
- 500 ml Vegetable Stock 2 cups
- 150 g Spinach 2 Packed Cups
- 20 g Fresh Tarragon ½ Packed Cup
Instructions
- Peel and cut the onion into a rough 1cm (½") dice.
- Trim the woody base off the fennel bulb and remove any fennel fronds (these are great for garnish), then cut the bulb into a rough 1cm (½") dice.
- Peel the potato and cut it into a 1cm (½") dice.
- Heat a 20cm or 8" saucepan over a medium heat and add the olive oil, toss in the onion and fennel, then cook for 5 minutes, stirring occasionally.
- Add the diced potato, pour in the vegetable stock, add a lid, and cook until the fennel is tender; this will take around 20 minutes.
- Remove the lid, add the spinach and fresh tarragon and cook until the spinach has completely wilted, this will take 2-3 minutes.
- Transfer to a blender and blitz until smooth and serve.
Video
Nutrition
Serving: 1 | Calories: 255kcal | Carbohydrates: 30g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 1707mg | Fiber: 9g | Sugar: 9g
