Creamy Fennel and Greens Soup

Ingredients for Creamy Fennel and Greens Soup

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 fennel bulb, trimmed and chopped

• 1 small onion, chopped

• 450g mixed dark leafy greens such as collard and beet, coarse stems and centre ribs discarded and leaves chopped

• 6 cups water

• 3 cups baby spinach (60g)

• 1/2 cup double cream

• 1 tablespoon fresh lemon juice

• Garnish: fennel fronds or chopped dill

How to make Creamy Fennel and Greens Soup

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoons salt, and 1/8 teaspoons pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.

Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.

Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.

Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.