Fennel and Spinach Soup
Creamy and delicious, fennel and spinach soup is the perfect dish for chilly days. Follow our simple recipe and enjoy it for lunch or dinner.
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.1 teaspoon olive oil, 1 small to medium vidalia onion chopped, 1 fennel bulb with stalks and leaves chopped, 2 celery stalks chopped
- 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.2 14.5 oz cans of chicken broth
- 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.4 cups raw baby spinach
Nutrition
Calories: 45kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 331mgPotassium: 356mgFiber: 2gSugar: 5gVitamin A: 1936IUVitamin C: 13mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!