Fennel Leek Soup

Name: Fennel Leek Soup
Ingredients: 3 tablespoons olive oil; 6 cups fennel bulbs (chopped); 4 cups leeks (chopped); 2 cups vegetable broth; 23 cup fresh spinach (packed); 4 cups vegetable broth; salt and pepper; 1 teaspoon ground cumin or 1 teaspoon celery salt

8 ingredients

9 steps

Ingredients

3 tablespoons olive oil
6 cups fennel bulbs (chopped)
4 cups leeks (chopped)
2 cups vegetable broth
23 cup fresh spinach (packed)
4 cups vegetable broth
salt and pepper
1 teaspoon ground cumin or 1 teaspoon celery salt

Directions

1

Heat oil in soup pot.
2

Add fennel and leaks and cook 15 minutes, stirring often.
3

Add 2 cups vegetable broth, cover and simmer 20 minutes.
4

Let cool slightly.
5

Puree in batches in food processor or blender.
6

Add spinach to blender with some of the fennel-leak mixture and process until smooth.
7

Return mixture to the soup pot.
8

Stir in remaining 4 cups of broth, plus salt, pepper and cumin/celery salt.
9

Taste to adjust seasonings and serve.