Ingredients

• 1.5lb Fennel bulbs.
• 1 large Onion - diced.
• 4 Cups of Vegetable Broth.
• 1 Cup of Spinach Leaves.
• 1 Tbsp Butter.
• 2 Large Fuji Apples - chopped, peeled and cored.
• 1 Tbsp crumbled Blue Cheese and chopped Fennel Fronds, for garnish.

Steps

1. Trim the root ends and stalks from the fennel bulb, saving a few fronds for garnish, then chop bulb finely, discarding any tough core parts.
2. Melt the butter on a medium-high heat in a saucepan, and sauté the onions until soft.
3. Add the vegetable broth, fennel and apple to the pan and bring to a boil.
4. Reduce to a simmer and cook until fennel is soft (approximately 15-20 minutes).
5. Add spinach to the pan, stir and cook for a further minute, or until the spinach has wilted.
6. Allow the soup to cool slightly, then pour into a blender and puree thoroughly.
7. Serve immediately, garnishing with the fennel fronds and blue cheese.