Since discovering a few months ago when I made my courgette and broad bean soup with chilli and fennel, how wonderful chilli and fennel is as a combination, they’ve been added to most of my soups. Obviously (to me, anyway) chilli goes with everything and, although fennel isn’t to everyone’s taste, give it a go – just don’t add too much as it’s not a subtle flavour.
I used chilli powder and fennel seeds, as they’re already in my spice drawer, but you can use fresh if you like. As you’ll know, a huge bag of spinach wilts down quickly, so you can be enjoying this soup in about ten minutes. As you’ll also know, when a huge bag of spinach wilts down, you’re left with about a teaspoonful (slight exaggeration, possibly – maybe a tablespoon) of spinach, so this recipe isn’t going to feed you for a week (I had it for lunch for two days) so you might want to double the quantities.
You can of course experiment with different herbs and spices – I reckon smoked paprika would give it an interesting smoky flavour; I’m just a chilli freak.
- 1 tsbp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 200g spinach
- 500ml vegetable stock
- 1 tsp chilli powder
- ½ tsp fennel seeds
- salt and pepper
- Heat the olive oil in a large pan, add the onions and garlic and fry until the onions are soft (3-4 minutes)
- Add the spinach and stock and stir until the spinach has wilted
- Add the chilli powder and fennel seeds and season with salt and pepper
- Simmer for a couple of minutes
- Blend with a stick blender until smooth or in a high powered blender (I used myFroothie blender) on high for 1 minute
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For more information about the Optimum G2.1 blender, you can read my review here.