Step 1

To prepare the fennel start by rinsing the bulbs thoroughly.  Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous).  You don't need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts.  Slice each part across quite thinly (into approx. 5mm strips).

Step 2

In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted.

Step 3

Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.

Step 4

Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).

Step 5

Add most of the stock, cover and bring to the boil then lower the heat and cook for about 5 minutes. Add the spinach and continue cooking for another minute.

Step 6

Remove from the heat and puree the soup.  Top up with the remaining stock if needed, adjust the seasoning and serve.