Spinach And Fennel Soup

Spinach And Fennel Soup
Today, leaving the office, I had a sudden craving for my Mom’s super green spinach soup. It’s deep dark green like a christmas tree. It looks like a bowl of pure detox and is so tasty! Since my Mom is all about improvising dishes, I couldn’t know her exact recipe. I just remembered that she adds potatoes to the spinach to thicken the soup and that she refuses to pour in any cream – otherwise it wouldn’t keep the beautiful deep color. I decided to give the soup a fresh twist by adding some fennel bulbs, fennel seeds and lemon. Also, although I stayed away from cream, I added a spoon full of yoghurt to give it a creamy yet fresh finish.

Ingredients (for 4):

500g fresh spinach

1 fennel bulb, cut in small pieces

3 small potatoes, halved

1 bunch of fresh parsley

vegetable stock

1 tsp fennel seeds

1 small chili

2 small garlic cloves

1 onion

1 tablespoon lemon juice

Plain Yoghurt

Salt and pepper to taste


1. Heat the olive oil in a soup pot over medium heat and stir in the garlic, onion and minced chili. Add the spinach, potato, fennel, fennel seeds and parsley, and stir until the spinach collapses. Add just enough vegetable stock to cover the vegetables.

2. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

3. Purée soup with immersion blender until smooth. Stir in lemon juice and season with salt and pepper.

4. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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