Spinach and fennel soup with yoghurt and chives
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the olive oil in a saucepan and gently fry the onion and garlic until soft.
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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.
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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.
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To serve, pour into a bowl and garnish with yoghurt and a sprinkling of chopped chives.
Ingredients
- 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
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