Spinach, leek, and fennel soup

Contributed by Preston Maring, MD

Spinach, leek, and fennel soup

This recipe started out as a version of "Stone Soup." Many of you may remember that children's story — the soup started out with a stone and water and everyone in the village contributed vegetables. Soon a delicious vegetable soup was ready for all.

This soup started out with chicken broth. I found spinach, leeks, and fennel at the farmers' market. The soup turned out to be very green, low fat, fluffy and tasty.

Servings: 4 as an appetizer


  • 1 large fennel bulb, diced
  • 3 to 4 medium leeks, diced
  • 1 large bunch of spinach, washed and drained or about 6 cups spinach leaves, loosely packed
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • Salt and pepper
  • 1/4 cup chopped fresh parsley


  1. Heat the olive oil in a soup pot. Sauté about 4 cups of diced fennel and leeks over low heat until softened, about 15 minutes.
  2. Add the chicken broth and bring to a boil. Simmer another 10 minutes until the fennel is tender. 
  3. Add the spinach leaves. They will wilt down to a much smaller volume. Simmer a few more minutes.
  4. Purée the soup in batches using a blender or use an immersion blender right in the soup pot.
  5. Season to taste with salt and pepper.
  6. If you want the soup to be thicker and richer, add more spinach, then simmer and purée again.
  7. Stir in the parsley just before serving. This is a great way to get a little calcium and other vitamins into your diet.