1/2 cup of organicgirl© baby spinach
2 cups of diced yukon gold potatoes
2 tablespoons of extra virgin olive oil
1/4 teaspoon of ground coriander
1/4 teaspoon of ground fennel
1 medium fennel blub, sliced
2 1/2 cups of chicken stock
1/2 teaspoon of coarse sea salt
3 ounces chevre or mascarpone cheese
1/4 teaspoon of fresh ground pepper
in a medium saucepan, heat olive oil over medium heat.
cut leek lengthwise, then slice into half-moons and place into a bowl of water and stir to remove sand and grit. cut stems and fronds from the fennel, slice lengthwise, then trim and discard the core. cut remaining fennel in thin slices. drain leeks, then combine with fennel, salt and pepper.
cook for 5 minutes, until tender. add the potatoes, ground coriander, ground fennel and chicken stock. bring the liquid to a boil, reduce to low heat cover and simmer for 15 minutes until the vegetables are soft. add baby spinach and cook for 1 minute.
turn off the heart and add cheese, then transfer to a blender and puree. serve soup drizzled with olive oil, salt and pepper.