Fennel Leek Soup

Valeria's Note:

This one is from my favorite recipe book, "Simply In Season". This is a wonderfully healthy summer recipe!

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 3 tablespoons olive oil
• 6 cups fennel bulbs (chopped)
• 4 cups leeks (chopped)
• 2 cups vegetable broth
• 2⁄3; 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. Add fennel and leaks and cook 15 minutes, stirring often.
2. Add 2 cups vegetable broth, cover and simmer 20 minutes. Let cool slightly. Puree in batches in food processor or blender.
3. Add spinach to blender with some of the fennel-leak mixture and process until smooth. Return mixture to the soup pot.
4. Stir in remaining 4 cups of broth, plus salt, pepper and cumin/celery salt. Taste to adjust seasonings and serve.

Reviews

[Reid58]

Really enjoyed this soup, easy to make and is only 3 ww points plus (because of Olive Oil). I used frozen Spinach Nuggets. You could add chopped carrots for color. I sprinkled some sea salt and I shouldn't have because the vegetable broth I used already had some in it, was good anyway!