Spinach and Fennel Soup with Yoghurt and Chives

A light vegetarian soup featuring sautéed fennel and spinach blended until smooth, garnished with creamy yoghurt and fresh chives.

Vegetarian Healthy Soup Quick Fennel Spinach

Estimated Nutrition

Calories

310.5

kcal / serving

310.5 kcal total

Carbs

28.4g

per serving

28.4 g total

Fat

16.8g

per serving

16.8 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Natural Yoghurt

For serving

Liquids

600

Vegetable Stock

Hot; chicken stock can be used as an alternative

NutsSeeds

clove

Garlic

Finely chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Chives

Fresh, chopped for garnish

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

Finely chopped

bulb

Fennel

Baby bulbs, chopped

100

Spinach

Baby leaves, washed

Method

Heat olive oil in a saucepan and fry the onion and garlic until soft.

Add chopped fennel bulbs and 600ml of stock then bring to a boil.

Simmer for 12 to 15 minutes until the fennel becomes tender.

Stir in the 100g of spinach and season with salt and pepper.

Cook for one minute before processing with a hand blender until smooth.

Pour into a bowl and garnish with yoghurt and chopped chives.