Curried Spinach and Fennel Soup

Name: Curried Spinach and Fennel Soup
Ingredients: 30 ml (2 tablespoons) butter; 2 onions, chopped; 1 large fennel bulb, fronds discarded, chopped; 2 garlic cloves, finely chopped; 30 ml (2 tablespoons) fresh ginger, finely chopped; 10 ml (2 teaspoons) curry powder; 10 ml (2 teaspoons) garam masala; 500 gm spinach leaves, roughly chopped; big handful of coriander leaves, chopped; 750 ml (3 cups) vegetable stock; 250 ml (1 cup) coconut milk; salt and freshly ground black pepper to taste; 250 ml full cream yogurt; 2 red salad onions, very finely copped; 1 green chilli, very finely chopped; fresh coriander leaves to garnish

My friend Lizie surprised me the other night with a hearty pot of this delicious curried spinach soup.I would like to share her recipe with you.

Published 18 October 2022

Method

Sauté the onion, fennel, garlic and ginger in a large saucepan until soft and translucent. Add the curry powder and garam masala and sauté for another minute. Add the spinach and coriander leaves and cook until wilted.
Pour in the vegetable stock and coconut milk. Simmer for 10 minutes.
Remove from the heat and blend until smooth in a food processor. Season the soup to taste with salt and freshly ground black pepper.
Serve the soup piping hot in soup bowls and top with a dollop of yogurt and a sprinkle of red onion and green chilli. Garnish with a few fresh coriander leaves.