Ingredients

• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 3 baby fennel bulbs
• chopped
• 600ml/1 pint hot chicken or vegetable stock
• 100g/3½oz baby spinach
• washed
• salt and freshly ground black pepper
• 1 tbsp natural yoghurt
• to serve
• 1 tbsp chopped fresh chives
• to garnish

Directions

• Heat the olive oil in a saucepan and gently fry the onion and garlic until soft.
• Add the chopped fennel and stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the fennel is tender.
• Add the spinach to the pan and season with salt and freshly ground black pepper. Cook for a further minute
• then process with a hand-held blender until smooth.
• To serve
• pour into a bowl and garnish with yoghurt and a sprinkling of chopped chives.