Tonight’s Supper: Split Pea, Fennel and Spinach Soup!

This delicious soup is perfect for the season.  Combining yummy, vibrant, and nutritious late winter ingredients, this warming super green concoction will satisfy even the pickiest palates!

Split Pea, Fennel and Spinach Soup

Serves 8

This vibrant soup makes great use of leftover fennel stalks.  Enjoy with a slice of dark rye toast to make it a meal!
  • 2 cups chopped fennel (1 bulb or 
5 fennel stalks, fronds removed)
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 cup dry white wine, divided
  • 15 oz. dried green split peas
  • 1 tsp. fennel seeds, divided
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 5 oz. baby spinach leaves

1. Heat saucepan coated with cooking spray over medium heat. Add fennel and onion, and sauté 8 minutes. Stir in garlic, and cook 30 seconds. Add 1/2 cup wine, and simmer 2 minutes. Add split peas, 1/2 tsp. fennel seeds, thyme, bay leaf, and 7 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.

2. Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender. Stir in spinach, and cook 2 minutes, or until spinach is wilted.

3. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

{Recipe and photo from Vegetarian Times}

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