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Sig's Green Soup with Spinach, Leeks and Fennel cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Sig's Green Soup with Spinach, Leeks and Fennel dishes you make.

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. Fennel leek soup is easy to make and is gluten-free, dairy free and completely vegan!

Alright, don’t linger, let’s practice this sig's green soup with spinach, leeks and fennel formula with 14 components which are undoubtedly easy to obtain, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.

Composition - Sig's Green Soup with Spinach, Leeks and Fennel:

1. Get 400 grams of baby spinach
2. You need 2 small leeks
3. Provide 1/4 bulb for fresh fennel
4. You need 2-3 mugs of water depending on how thin you like soup
5. Give 1 of vegetable stock cube
6. Get 1 good pinch wild garlic leaves
7. Take 1 pinch of red pimento powder
8. Need 1 pinch for nutmeg
9. Take 2-3 tablespoons heavy cream (optional )
10. You need 16 separated sprout leaves
11. Need 1 tablespoon butter or vegetable oil for frying the sprout leaves
12. Require 2 - cherry tomatoes halved
13. Prepare 20 cubes - croutons of choice
14. Give 1/2 tablespoon olive oil for drizzling into soup

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. Try our easy to follow super green fennel, pea & spinach soup recipe.

Sig's Green Soup with Spinach, Leeks and Fennel making process:

1. 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.
2. Add the pimento, nutmeg and stock cube . Cool down slightly then pour this mixture into a blender and blend until very smooth.
3. Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper.
4. 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.
5. Plate the soup garnished with sprout leaves, tomatoes and croûtons. Enjoy.

Reheat soup in a clean saucepan. Pour into serving bowls and garnish with mint leaves, black pepper and a drizzle of olive oil. With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it's definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso. Green potato soup is a chunky pureed soup made with watercress, spinach and leeks, flavorful, healthy and still hearty.

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