Ingredients
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
3 baby fennel bulbs, chopped
600ml/1 pint hot chicken or vegetable stock
100g/3½oz baby spinach, washed
salt and freshly ground black pepper
1 tbsp natural yoghurt, to serve
1 tbsp chopped fresh chives, to garnish
Method
1. Heat the olive oil in a saucepan and gently fry the onion and garlic until soft.
2. Add the chopped fennel and stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the fennel is tender.
3. Add the spinach to the pan and season with salt and freshly ground black pepper. Cook for a further minute, then process with a hand-held blender until smooth.
4. To serve, pour into a bowl and garnish with yoghurt and a sprinkling of chopped chives.
