Spinach & Fennel Soup

By Janene Brooks

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All you have to do is throw all your ingredients of Spinach & Fennel Soup

  1. 1 tablespoon olive oil
  2. 2 medium fennel bulbs, ends trimmed, outer layers removed, chopped
  3. 1 large brown onion, chopped
  4. 2 garlic cloves, chopped
  5. 1/4 cup chopped fresh oregano leaves
  6. 1.5L (6 cups) Massel chicken style liquid stock
  7. 1 large brushed (sebago) potato, peeled, chopped
  8. 1 250g pkt frozen chopped spinach, thawed, liquid retained
  9. Salt & ground black pepper, to taste
  10. Ground nutmeg, to taste
  11. Parmesan or vegetarian hard cheese shavings, to serve

The instruction how to make Spinach & Fennel Soup

  1. Heat olive oil in a large saucepan over medium-low heat. Add fennel, onion, garlic and oregano and cook, stirring occasionally, for 10 minutes or until onion is soft.
  2. Add chicken stock and potato, increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until fennel is very soft.
  3. Add spinach and its liquid, increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  4. Transfer soup to a blender in batches and blend until smooth. Return to saucepan and gently reheat. Season with salt, pepper and nutmeg. Serve topped with Parmesan shavings.

Nutritions of Spinach & Fennel Soup

fatContent: 100.38 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 4 grams protein
sodiumContent:

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