Sig's Green Soup with Spinach, Leeks and Fennel

Name: Sig's Green Soup with Spinach, Leeks and Fennel
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 grams baby spinach; 2 small leeks; 1/4 bulb fresh fennel; 2-3 mugs water depending on how thin you like soup; 1 vegetable stock cube; 1 good pinch wild garlic leaves; 1 pinch red pimento powder; 1 pinch nutmeg; 2-3 tablespoons heavy cream (optional ); 16 separated sprout leaves; 1 tablespoon butter or vegetable oil for frying the sprout leaves; 2 cherry tomatoes halved; 20 cubes croutons of choice; 1/2 tablespoon olive oil for drizzling into soup

Sigrun @sigrun

German, living in England

Sig's Green Soup with Spinach, Leeks and Fennel

Sigrun @sigrun

German, living in England

Saved

Ingredients

30 mins

4 servings

400 gramsbaby spinach
2small leeks
1/4 bulbfresh fennel
2-3 mugswater depending on how thin you like soup
1vegetable stock cube
1good pinch wild garlic leaves
1 pinchred pimento powder
1 pinchnutmeg
2-3 tablespoonsheavy cream (optional )
16separated sprout leaves
1 tablespoonbutter or vegetable oil for frying the sprout leaves
2cherry tomatoes halved
20 cubescroutons of choice
1/2 tablespoonolive oil for drizzling into soup

Saved

Steps

30 mins

1

Heat the water to boil. Chop the fennel and leeks then add them to the water with the spinach, boil l until spinach has just wilted.
2

Add the pimento, nutmeg and stock cube . Cool down slightly then pour this mixture into a blender and blend until very smooth.
3

Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper.
4

In the meantime fry the sprout leaves, halve the tomatoes and prepare or use shop bought crouton .Stir the cream into the soup if using.
5

Plate the soup garnished with sprout leaves, tomatoes and croûtons. Enjoy.