Spinach and Fennel Soup with Soy Yogurt and Chive

Spinach and Fennel Soup with Soy Yogurt and Chive
1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
3 baby fennel bulbs, chopped
1 tablespoon ground fennel
2 cups vegetable stock
3 ½ ounces baby spinach, washed
Salt and freshly ground pepper
1 tablespoon plain soy yogurt, to serve
1 tablespoon chopped fresh chives, to garnish

Heat the olive oil in a saucepan and gently fry the onion and garlic until soft. 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. Add the spinach to the pan and season with salt and freshly ground black pepper. Cook for another minute, then process with a hand-held blender until smooth. To serve, pour into a bowl and garnish with yogurt and sprinkling of chopped chives. Yield: 1 serving

Recipe courtesy of www.opensourcefood.com

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