Name: Fennel and Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 teaspoon olive oil (5g); 1 small to medium vidalia onion chopped; 1 fennel bulb with stalks and leaves chopped; 2 celery stalks chopped; 2 14.5 oz cans of chicken broth (or veggie); 4 cups raw baby spinach (about ⅓ of an average bag)

I don't know what came over me yesterday. I had this insane craving for soup on a hot summer day. Strange, I know. After wondering around the produce aisle I came up with this idea. a Puree-ed spinach and fennel soup. Light enough for summer and tasty enough for... well... me. lol

Both the husband and the child were not impressed. I got a "ewwwww green soup" from little guy and the husband said it looked "strange." However hubby was brave enough to give it a taste. He liked it but would never choose it over, say, Chicken Noodle. Hey.. that's ok.. more for me! 😉

Ingredients

1 teaspoon olive oil (5g)
1 small to medium vidalia onion chopped
1 fennel bulb with stalks and leaves chopped
2 celery stalks chopped
2 14.5 oz cans of chicken broth (or veggie)
4 cups raw baby spinach (about ⅓ of an average bag)

Instructions

In a large pot heat the teaspoon of olive oil over medium high heat. Add the onion, fennel, and celery with a pinch of salt.

Sauté for about 10 minute stirring occasionally.

Add the broth and bring to a boil. Boil for about 10 minutes until all the veggies are soft.

Transfer the cooked soup in batches to the blender or use a hand blender (mine broke 🙁

Once liquified add the baby spinach and continue to blend until smooth.

serve!

The entire recipes makes just a bit over 6 cups. I'll do the nutritional information per cup but just so you know, 2 cups is only 1 point! 🙂

📖 Recipe