Recipe

Parsley Fennel and Spinach Soup Recipe

Parsley Fennel and Spinach Soup Recipe

If you feel free just makes this food for taste, It's very easy. Mix all the ingredients add cook it.

  • To prep

    10 Mins
  • To cook

    12 Mins
  • Level

    Easy
  • Yields

    4
  • Calorie 188
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Method

  1. Step

    10 Min

    Separate the parsley leaves from the stalks. Chop half the parsley stalks and discard the rest. Heat the oil in a large saucepan over a medium heat. Add the chopped fennel, onion and parsley stalks and season with sea salt and freshly ground black pepper. Cook for 8 minutes, until softened, add the garlic and cook or another 2 minutes. Pour in the stock, bring to the boil then tip in the parsley leaves and spinach. Stir until wilted then blend with a hand-held blender, or tip into a blender or food processor, whiz, then return to the pan. Add a squeeze of lemon and check the seasoning. Gently reheat, ladle into bowls and top with ricotta, a grating of lemon zest, the reserved fennel fronds and a little dried chilli.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at https://delishpie.com/. My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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