Sig's Green Soup with Spinach, Leeks and Fennel
Sig's Green Soup with Spinach, Leeks and Fennel

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sig's green soup with spinach, leeks and fennel. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Green Soup with Spinach, Leeks and Fennel is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Sig's Green Soup with Spinach, Leeks and Fennel is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have sig's green soup with spinach, leeks and fennel using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Green Soup with Spinach, Leeks and Fennel:
  1. Get 400 grams baby spinach
  2. Take 2 small leeks
  3. Take 1/4 bulb fresh fennel
  4. Make ready 2-3 mugs water depending on how thin you like soup
  5. Prepare 1 vegetable stock cube
  6. Make ready 1 good pinch wild garlic leaves
  7. Take 1 pinch red pimento powder
  8. Make ready 1 pinch nutmeg
  9. Make ready 2-3 tablespoons heavy cream (optional )
  10. Make ready 16 separated sprout leaves
  11. Get 1 tablespoon butter or vegetable oil for frying the sprout leaves
  12. Make ready 2 cherry tomatoes halved
  13. Make ready 20 cubes croutons of choice
  14. Take 1/2 tablespoon olive oil for drizzling into soup
Steps to make Sig's Green Soup with Spinach, Leeks and Fennel:
  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.

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