Green goddess soup

Green Goddess is an American term originally given to a dressing. It has been fused into many dishes and the recipe has made a comeback. Packed with fresh green herbs, a little sour cream and lemon juice, the creamy dressing is great served on crisp lettuce, as a dip or drizzled on fish, pizzas or soups. This is a healthy green vegetable soup topped with a dash of dressing.

Soup

1	Fennel bulb, small
2 Tbsp	Canola oil
4 cups	Spinach, sliced (Main)
1 head	Broccoli, chopped
5 cups	Vegetable stock, or chicken stock

Green goddess dressing

¼ cup	Mayonnaise
1	Anchovy, small, drained and chopped, optional
1 clove	Garlic, crushed
2 Tbsp	Sour cream
2 Tbsp	Fresh parsley, finely chopped
1 Tbsp	Tarragon, finely chopped
1 Tbsp	Fresh chives
1 Tbsp	Lemon juice

Directions

1. Finely dice the fennel bulb. Heat the oil in a heavy saucepan. Sauté the fennel, until softened but not browned. Add the spinach, broccoli, stock and seasonings and bring to the boil. Simmer for about 15 minutes, until cooked.
2. Meanwhile, combine the ingredients for the dressing.
3. Purée the soup and reheat. Add additional stock or seasoning, if required. Serve topped with a dollop of the dressing.