INGREDIENTS
- Olive Oil - 1/2 TBSP
- Green Onions - 1Bunch, Sliced
- Fennel - 1/2 Medium Bulb, Chopped
- Celery - 2 or 3 Stems, Chopped
- Garlic - 2 Cloves
- Allspice - 1/4 tsp
- Cilantro - 1TBSP, Chopped
- Potato - 1 Small, Diced
- Salt - 1/2 tsp
- Black Pepper - 1/4 tsp
- Water or Stock - 2 Cups
- Kale - 1 1/4 Cups, Tightly Packed, Rough Chop
- Spinach - 1/4 Cups, Tightly Packed, Rough Chop
- Heavy Cream - 1/4 cup
INSTRUCTIONS
- Heat oil in large stock pot over medium high heat
- Cook onion, celery, garlic and fennel until softened, about 5 minutes
- Add allspice and cilantro, cook 1 minute
- Add water/stock, potato, salt and pepper
- Stir & bring to a simmer for 7 minutes or until potatoes are fork tender
- Remove from stove
- Add kale and spinach, submerge in the liquid so they wilt.
- Blend with immersion blender until smooth and velvety
- Stir in cream
- Serve drizzled with cream or olive oil
This soup leaves you feeling comforted and nourished. As with many of the recipes we share, it isn't meant to be a set in stone recipe. Don't like fennel, no problem leave it out. Have broccoli lying around that needs to be used? Add it in. Green peas can add a sweetness to the soup. A squeeze of lemon juice can add another dimension of brightness.