Ingredients

Steps

• 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.