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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This one is from my favorite recipe book, Simply In Season . This is a wonderfully healthy summer recipe! Ingredients:
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.
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