I’ve been making lots of soups lately, because that’s what is comforting in these cool months. Nothing feels better than a tasty bowl of pureed vegetable soup to warm me up. This soup combines fennel, potato, and spinach together into a creamy (with no cream if you want) bowl of comfort. Fennel bulbs are sliced and added to chopped potatoes and leeks along with chicken or vegetable stock as the base of this soup.
Once the base is cooked, shredded spinach and fresh dill are added and pureed into this silky smooth lush green soup. The fennel adds a touch of licorice flavor that is tamed once it’s cooked. Raw fennel has a much more pronounced licorice flavor. Buttery yellow potatoes add thickness, and the spinach and dill add a fresh garden-like flavor.
