Leek Spinach and Fennel Soup

“Nourishing Leek, Spinach, and Fennel Soup: A Quick and Tasty Recipe”

Do you love soups as much as I do? This leek, spinach, and fennel soup was born out of my own craving for a comforting, greens-packed meal! It’s delicious, creamy, and comforting, yet surprisingly light. Plus, it’s a breeze to whip up. Packed with goodness, this vibrant green soup is a perfect choice when you’re in the mood for something nourishing yet light on the tummy.

Ideal for wintery days, this soup also shines as a light, refreshing option during summer. It’s versatile! You can relish it as a standalone lunch with a simple salad or serve it alongside a complete family dinner.

Spinach, known for its iron content, is a powerhouse of nutrients – low in carbs, high in fibre, and rich in Vitamins A, C, K1, calcium, folic acid, and iron. Its vibrant green hue in this soup adds to its nutritional value. Fennel lends a subtle earthy flavour while leeks offer a mild, sweet onion taste. Garlic and vegetable stock enhance the spinach’s earthy notes, with potatoes giving it unexpected heartiness!

This nourishing soup not only boasts brilliant green colour but also delicious taste and fantastic nutritional benefits. Quick to prepare in about 30 minutes, it’s perfect for a light lunch or a starter at dinner. It’s a practical choice to batch-make and reheat while working from home.

Whether enjoyed in winter or summer, it’s best served with crusty sourdough bread. For an added dimension, consider incorporating plant-based cream like oat cream.

Prepare this delightful soup and relish its comforting flavours that’ll warm you up in no time!

Ingredients and How to make Leek, Spinach and fennel Soup:

Leek, Spinach and Fennel soup is simple to make, but first we need to prep the vegetables.

Leeks: Leeks can hide a lot of dirt, so it’s essential to clean them thoroughly. Start by removing and discarding the root ends and the thick, dark green parts. Cut the leeks in half lengthwise and wash each half under cold water, separating the layers to remove any hidden grit. Once clean, roughly chop the leeks – you’ll need around three cups from 2 medium leeks.

Fennel: First, remove the fennel fronds. Trim the root end and discard it. Take off any tough outer layers. Cut the fennel bulb in half, then place the cut side down and slice parallel to the root end using a circular motion to create slices. Set aside.

Spinach: To prepare the spinach, remove any hard stems. Wash the spinach in cold water and set it aside.

Sweet Potato: Begin by washing and drying the sweet potato. Peel it and slice lengthwise into your preferred thickness. Stack the slices together and cut lengthwise to form sticks. Then, make perpendicular cuts across the sticks to create diced pieces. Keep them aside for later use.

How to Make Leek Spinach and Fennel Soup

1. Heat olive oil in a large soup pot. Add chopped leeks, fennel, and garlic. Cook, stirring occasionally, until they’re soft and wilted.
2. Then, add sweet potato, vegetable broth, bay leaves, salt, and pepper. Bring it to a boil. Lower the heat and let it simmer for 10-15 minutes until the potatoes become tender. Add spinach and turn off the heat. Remember not to boil the soup once the spinach is added. Remove the bay leaves.
3. Use a hand-held immersion blender or a regular blender to blend the soup until it’s smooth.
4. Finally, add oat cream gradually for a silky, rich texture. Adjust the amount according to your taste. Let the soup simmer again. Taste and adjust seasoning with salt and pepper.
5. Serve the soup hot, garnished with fresh thyme, chives, or any preferred garnish. Enjoy your delicious and comforting Leek, Spinach, and Fennel Soup!

Helpful Tips and Tricks to Make Leek, Spinach and Fennel Soup:

• Blend Hot Soup Safely: When blending hot soup, work in small batches for safety. Fill the blender pitcher only about halfway. Secure the lid tightly, but if there’s a small cap in the lid, remove it. Hold down the lid firmly with a towel to prevent steam pressure from causing accidents.
• Cut Potatoes into Small Cubes: To ensure even and quick cooking, dice the potatoes into smaller pieces before adding them to the soup.
• Cream as a Garnish: Reserve a portion of the cream for a creamy white garnish to top the soup once served.
• Make Ahead Tip: This spinach soup recipe can be prepared up to 48 hours ahead. However, avoid adding lemon juice or cream until reheating the soup for serving. This preserves the freshness and flavours.

Following these guidelines will ensure a safe and delicious cooking experience while also allowing for advanced preparation of the spinach soup.

Looking for More Creamy Soup Recipes ? Here are Few of My Favourites

1. Roasted Cauliflower Curry Soup
2. Creamy Mushroom Soup
3. Jerusalem Artichoke Soup
4. Classic Cream of Tomato Soup

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Leek, Spinach and Fennel Soup

Serves: 6 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 2 tbsp olive oil
• 400 grams fresh spinach, (roughly 8-10 cups), rinsed and trimmed
• 2 medium leeks, chopped
• 1 medium fennel bulb, trimmed and thinly sliced
• 1 sweet potato, diced (1 cup)
• 3 cloves garlic, minced
• 2 bay leaves
• 5 black whole peppercorns
• 800ml vegetable broth
• 150ml oat cream
• Sea salt and freshly ground black pepper, to taste

For Garnish

• Thyme sprigs
• Micro greens
• Sour dough croutons
• Cream or olive oil

method

1. Put a large heavy bottomed pot, over medium heat and add the olive oil.  Add the leeks, fennel and garlic and cook over medium heat for 5 minutes or until leeks have wilted and fennel is tender, stirring occasionally. 
2. Add the bay leaves, black peppercorns, potatoes and the vegetable broth. Bring to a boil. Reduce the heat and simmer, covered, for 10-15 minutes or until potato is tender. Turn the heat off and add the spinach. Stir until the spinach is wilted.
3. Fish out the bay leaves. Purée with an immersion blender or in batches using a regular blender until smooth. Return the puree to pot over a low heat, add about 100 ml of the oat cream, stir until fully incorporated. Taste and season with sea salt and freshly ground black pepper. Add more cream as per your liking.
4. Ladle soup into bowls, serve topped with thyme leaves, micro greens or additional fresh spinach, a drizzle of olive oil and parmesan cheese shavings. 

Did You Make This Recipe?

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