- For the soup
- 250 grams Frozen spinach
- 2 Fennel bulb
- 1 onion
- 2 garlic cloves
- 2 Tbsps raisins
- 1 Tbsp dried oregano
- 2 Tbsps olive oil
- 1 ¼ liters Vegetable broth (instant)
- freshly ground peppers
For the soup: Thaw spinach, then puree. Rinse fennel, trim and cut into quarters. Cut out stem and cut the quarters into small pieces. Peel and chop the onion and garlic.
Heat olive oil in a saucepan and add fennel, onion, garlic, raisins and oregano. Sauté for 5 minutes. Pour in vegetable stock and cook until soft, about 20 minutes.
Add spinach and cook for another 5 minutes. Season with salt and pepper. Allow to cool slightly and puree.
To serve: Bring soup to a boil and transfer to plates. Garnish with baby fennel and a dollop of creme fraiche.