Fennel Leek Soup

Ingredients

• 3 tablespoons olive oil
• 6 cups fennel bulbs (chopped)
• 4 cups leeks (chopped)
• 2 cups vegetable broth
• 2/3 cup fresh spinach (packed)
• 4 cups vegetable broth
• salt and pepper
• 1 teaspoon ground cumin or celery salt

Directions

1. 1

   Heat oil in soup pot. Add fennel and leaks and cook 15 minutes, stirring often.

2. 2

   Add 2 cups vegetable broth, cover and simmer 20 minutes. Let cool slightly. Puree in batches in food processor or blender.

3. 3

   Add spinach to blender with some of the fennel-leak mixture and process until smooth. Return mixture to the soup pot.

4. 4

   Stir in remaining 4 cups of broth, plus salt, pepper and cumin/celery salt. Taste to adjust seasonings and serve.