Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's green soup with spinach, leeks and fennel. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
There are many health benefits of spinach, leeks, and fennel bulbs. Spinach is an excellent source of Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Folate, and Manganese. Preparation Melt margarine in large pot over medium heat.
Sig's Green Soup with Spinach, Leeks and Fennel is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Sig's Green Soup with Spinach, Leeks and Fennel is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sig's green soup with spinach, leeks and fennel using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Green Soup with Spinach, Leeks and Fennel:
- Make ready 400 grams baby spinach
- Get 2 small leeks
- Prepare 1/4 bulb fresh fennel
- Get 2-3 mugs water depending on how thin you like soup
- Make ready 1 vegetable stock cube
- Get 1 good pinch wild garlic leaves
- Take 1 pinch red pimento powder
- Make ready 1 pinch nutmeg
- Prepare 2-3 tablespoons heavy cream (optional )
- Make ready 16 separated sprout leaves
- Take 1 tablespoon butter or vegetable oil for frying the sprout leaves
- Prepare 2 cherry tomatoes halved
- Make ready 20 cubes croutons of choice
- Take 1/2 tablespoon olive oil for drizzling into soup
Try our easy to follow super green fennel, pea & spinach soup recipe. Reheat soup in a clean saucepan. Pour into serving bowls and garnish with mint leaves, black pepper and a drizzle of olive oil. Green potato soup is a chunky pureed soup made with watercress, spinach and leeks, flavorful, healthy and still hearty.
Steps to make Sig's Green Soup with Spinach, Leeks and Fennel:
- 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.
- Add the pimento, nutmeg and stock cube . Cool down slightly then pour this mixture into a blender and blend until very smooth.
- Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper.
- 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.
- Plate the soup garnished with sprout leaves, tomatoes and croûtons. Enjoy.
Once potato is cooked, add watercress and spinach and mix together until wilted. Using emulsion blender or VItamix, blend soup until potatoes are. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the.
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