Fennel Leek Soup

2/3	cup	fresh spinach leaves, trimmed and torn
4	cups	vegetable broth
		salt and pepper to taste
1	tsp	ground cumin

1	Melt butter in a large soup pot, add fennel and leeks and cook 15 minutes. Stir often.
2	Add 2 C broth, simmer 20 minutes, cool slightly. Puree.
3	Add the spinach and puree again.
4	Stir remaining ingredients into the pot and heat.

Servings: 6

Nutrition Facts

Serving size: 1/6 of a recipe (14.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.