Step-by-Step Guide to Prepare Homemade Sig's Green Soup with Spinach, Leeks and Fennel

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sig's green soup with spinach, leeks and fennel. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sig's Green Soup with Spinach, Leeks and Fennel is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sig's Green Soup with Spinach, Leeks and Fennel is something which I have loved my whole life. They’re fine and they look fantastic.

Preparation Melt margarine in large pot over medium heat. A simple but hearty soup features the fall flavors of leeks and fennel. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften. Ingredients for Sauted Spinach with Leeks and Fennel.

To begin with this particular recipe, we must first 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 cook that.

The ingredients needed to make Sig's Green Soup with Spinach, Leeks and Fennel:

1. Take 400 grams baby spinach
2. Get 2 small leeks
3. Take 1/4 bulb fresh fennel
4. Prepare 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. Get 1 pinch red pimento powder
8. Get 1 pinch nutmeg
9. Make ready 2-3 tablespoons heavy cream (optional )
10. Get 16 separated sprout leaves
11. Make ready 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. Get 1/2 tablespoon olive oil for drizzling into soup

When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you're really hungry. This week's Genius Recipe is a vibrant, near-instant, green soup with ingredients you tend to have on hand.

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.

Just serve it with some good crusty bread—or a sandwich, if you're really hungry. This week's Genius Recipe is a vibrant, near-instant, green soup with ingredients you tend to have on hand. It's all thanks to the great Salt, Fat, Acid. Save Recipe to Collection. (If not, you might want to keep the spinach separate—it quickly loses its bright green hue once it enters the broth.) If you're making a small batch of soup, just heat a small amount of broth in a separate pot with however much spinach you would like. To get completely crazy, we added spinach for some extra nutrients.

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