Fennel Leek Soup

• 3 tablespoons olive oil
• 6 cups fennel bulbs (chopped)
• 4 cups leeks (chopped)
• 2 cups vegetable broth
• 23 cup fresh spinach (packed)
• 4 cups vegetable broth
• salt and pepper
• 1 teaspoon ground cumin or 1 teaspoon celery salt

1. Heat oil in soup pot.
2. Add fennel and leaks and cook 15 minutes, stirring often.
3. Add 2 cups vegetable broth, cover and simmer 20 minutes.
4. Let cool slightly.
5. Puree in batches in food processor or blender.
6. Add spinach to blender with some of the fennel-leak mixture and process until smooth.
7. Return mixture to the soup pot.
8. Stir in remaining 4 cups of broth, plus salt, pepper and cumin/celery salt.
9. Taste to adjust seasonings and serve.

olive oil, fennel bulbs, leeks, vegetable broth, fresh spinach, vegetable broth, salt, ground cumin

Taken from www.food.com/recipe/fennel-leek-soup-387503 (may not work)