** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender.
2. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted.
3. In a blender or food processor puree the soup in batches.
4. The soup may be served hot or chilled. Makes about 8 cups, serving 6 to 8.
Comments on Spinach Fennel Soup Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 38% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Onion, Olive Oil allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
