Fennel, White Bean & Spinach Soup


  • 1 small onion, finely diced
  • 1 bunch fresh kale leaves, roughly chopped
  • 1 fennel bulb, finely diced
  • ¬†1 cup fresh spinach
  • 2 celery stalks, roughly chopped
  • 500 ml vegetable stock
  • 2 garlic cloves, minced
  • 1 tsp coconut oil
  • 1 lime, juice only
  • 1 can butter beans


  • Heat the coconut oil in a soup pot, add the onion, garlic, fennel and celery stalks and cook for 5 minutes over low heat.

    Add the vegetable stock, bring to boil and simmer over low heat for 5-7 minutes.

    Add the kale leaves and spinach, and remove from the heat.

    Transfer into the blender, add lime juice and process to obtain a smooth cream. Add more vegetable stock to adjust the texture.