Fennel & Spinach Soup

Fennel & Spinach Soup

I’ve often been at a loss as to how to use up the fennel I receive in my seasonal CSA box. Looking for something new, I stumbled upon a fennel soup recipe. I’ve modified it a bit to really punch up the flavor, but everyone was very pleased with it and had seconds and thirds!

Saute fennel,  celery & onion in a pan until translucent. Add fresh garlic, spinach, jalapeno, white pepper, red pepper, and veggie soup stock. Cook for about 8 minutes on high. Reduce heat and use an emulsion blender to make it smooth. Season for taste – I did add some jalapeno olive oil to take the flavor up a notch.

Fennel & Spinach Soup Recipe


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 10 ounces fresh spinach
  • 1/2 tsp white pepper
  • pinch of red pepper
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: Fresh parsley, chopped fennel fronds, croutons, grated Parmesan cheese

Cooking the spinach fennel soup

How to Prepare:

  1. Heat the oil in a large pot over medium heat. Add the onion, celery, and fennel, and cook, stirring occasionally, until softened about 5 minutes.

  2. Add the garlic, and spinach and cook for 1 minute more, until fragrant.

  3. Pour in the broth with spices and bring to a boil. Cook for 10 minutes.

  4. Stir in the spinach and cook for 1-2 minutes, or until wilted.

  5. Season with salt and pepper to taste.

  6.  Puree the soup using an immersion blender or in batches in a regular blender. You can leave it slightly chunky or puree until completely smooth, depending on your preference.

  7. Serve hot, garnished with fresh parsley, chopped fennel fronds, croutons, or grated Parmesan cheese, if desired.



  • For a richer flavor, you can add a tablespoon of butter or ghee along with the olive oil.
  • If you don’t have vegetable broth, you can use water and add a bouillon cube.
  • You can also add other vegetables to this soup, such as carrots or leeks.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.