Fennel and Spinach Soup

Soups never take very nice pictures but this tasted so good. I loved it. Bill wouldn't even try it but Kay said it was "ok" and then ate it so I'm counting it as a success!

This recipe comes from Eating for Diabetes which is a cookbook my mom loaned me. She wanted me to try some of the recipes and then let her know which ones were worth making. My other favorite recipes were the Black Bean Burgers and Tofu Fajitas but there were actually several that were good.

Fennel and Spinach Soup

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 stick of celery, finely chopped

1 large fennel bulb, thinly sliced

2 cups vegetable stock

4 cups baby spinach leaves

1 tablespoon chopped fennel tops

salt and pepper to taste

1/2 lemon, juiced

Heat the olive oil in a large pan and gently saute the onion, celery, and fennel until soft but not brown. Add the stock, bring to a boil, then lower the heat, cover and simmer for 10-15 minutes. Add the spinach, bring to a boil again, then remove from the heat and let stand for 5 minutes.

Blend with immersion blender or cool slightly and put in a blender or food processor. Return to heat and add salt, pepper, and fennel tops. Heat through and serve immediately with a sprinkling of lemon juice on each serving.

Kay: This tasted ok. I usually don't like cooked spinach but it was ok in a soup like this.

Mom (Dana): Next time I think I'll blend the fennel tops too. I didn't like getting pieces of that in an otherwise smooth soup. Don't forget the lemon. It really bumps this up from being a good soup to a delicious soup.