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 will show you a way to make a distinctive dish, sig's green soup with spinach, leeks and fennel. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sig's Green Soup with Spinach, Leeks and Fennel is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Sig's Green Soup with Spinach, Leeks and Fennel is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook 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. Prepare 400 grams baby spinach
  2. Make ready 2 small leeks
  3. Take 1/4 bulb fresh fennel
  4. Prepare 2-3 mugs water depending on how thin you like soup
  5. Get 1 vegetable stock cube
  6. Prepare 1 good pinch wild garlic leaves
  7. Prepare 1 pinch red pimento powder
  8. Take 1 pinch nutmeg
  9. Take 2-3 tablespoons heavy cream (optional )
  10. Make ready 16 separated sprout leaves
  11. Prepare 1 tablespoon butter or vegetable oil for frying the sprout leaves
  12. Prepare 2 cherry tomatoes halved
  13. Make ready 20 cubes croutons of choice
  14. Make ready 1/2 tablespoon olive oil for drizzling into soup
Instructions 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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