Spinach-and-Fennel Soup Recipe

Name: Spinach-and-Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 16 cups spinach leaves, stemmed, washed and torn; 1 medium onion, peeled and chopped; 1 large fennel bulb, trimmed and thinly sliced; 1 1/2 cups chicken broth, homemade or low-sodium canned; 5 cloves roasted garlic, peeled; 1/2 cup lowfat milk; 1/4 cup plus 4 teaspoons plain nonfat yogurt; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons salt; Freshly ground pepper to taste

Servings: persons

1 1/2 tablespoons olive oil
16 cups spinach leaves, stemmed, washed and torn
1 medium onion, peeled and chopped
1 large fennel bulb, trimmed and thinly sliced
1 1/2 cups chicken broth, homemade or low-sodium canned
5 cloves roasted garlic, peeled
1/2 cup lowfat milk
1/4 cup plus 4 teaspoons plain nonfat yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste

1
Heat 1 tablespoon of oil in a large pot over medium heat.
2
Toss in the spinach, stir a few times, cover and steam for 5 minutes.
3
Set aside.
4
Heat tablespoon of oil in a large, nonstick skillet over medium-high heat.
5
Add the onion and cook until soft, about 5 minutes.
6
Add the fennel and cook, stirring often, until lightly browned, about 7 minutes.
7
Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
8
Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor.
9
Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt.
10
Place over medium heat until hot.
11
Stir in the lemon juice, salt and pepper.
12
Divide among 4 bowls and top with a teaspoon of yogurt.
13
Serve immediately.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 16 cups spinach leaves, stemmed, washed and torn, 1 medium onion, peeled and chopped, 1 large fennel bulb, trimmed and thinly sliced, and more.

Yes, Spinach-and-Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-and-Fennel Soup

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