Ingredients (for 4):
500g fresh spinach
1 fennel bulb, cut in small pieces
3 small potatoes, halved
1 bunch of fresh parsley
1 tsp fennel seeds
1 small chili
2 small garlic cloves
1 tablespoon lemon juice
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.