Spinach and fennel soup with yoghurt and chives Recipe

Spinach and fennel soup with yoghurt and chives Recipe

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 baby fennel bulbs, chopped
  • 600ml/1 pint hot chicken or vegetable stock
  • 100g/3½oz baby spinach, washed
  • salt and freshly ground black pepper
  • 1 tbsp natural yoghurt, to serve
  • 1 tbsp chopped fresh chives, to garnish
  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.
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