Ingredients
- —1 large fennel bulb, roughly chopped
- —1 leek, roughly chopped
- —1 tbsp olive oil
- —1 tbsp coconut oil
- —1 onion, finely chopped
- —2 garlic cloves, minced
- —1 tbsp vegetable bouillon powder
- —1.2 liters water
- —10 kale leaves, stems removed and roughly chopped
- —1 handful spinach
- —Sea salt
- —Black pepper
- —1 tsp nutmeg
Instructions
Preheat the oven to 200°C (390°F).
Toss the fennel and leek with olive oil and roast for 15–20 minutes until tender.
Melt the coconut oil in a large pot over low heat.
Sauté the onion and garlic for 5 minutes with the lid on until translucent.
Add the water and vegetable bouillon.
Add the roasted fennel, leek, and half of the kale.
Bring to a boil and simmer gently for 20 minutes.
Add the remaining kale and spinach, and cook for another 10 minutes.
Blend the soup until smooth and reheat if necessary.
Serve with a pinch of nutmeg.
Serving Tip
Serve this soup warm and velvety, as a calming green pause in the middle of your day.
Storage Tip
Store the soup in an airtight container in the fridge for up to 2 days and reheat gently.
RECIPE_ID: ce97324e...
LAST_UPDATE: 2/18/2026