Arugula and Fennel Soup



  • 5 tablespoons extra-virgin olive oil, divided

  • 1 onion

  • 1/2 teaspoon sugar

  • 6 cups chicken broth (or vegetable)

  • 2 tablespoons lemon juice, 1 tsp zest

  • 1 cup spinach, roughly chopped

  • 5 cups arugula, roughly chopped

  • 1 bunch carrots

  • 1-2 radishes, for garnish

  • 1/2 teaspoon salt

  • 2-3 fresh garlic cloves, finely sliced

  • Pepper to taste

  • 1/4 cup fennel fronds


  1. Preheat the oven to 400 degrees.

  2. Slice fennel ¼ inch thick. Drizzle with 1-2 tbsp olive oil, ¼ salt, sugar, and pepper. Roast for 20-25 minutes, until they are beginning to brown and softened.

  3. Sauté onion with remaining olive oil, salt, and pepper over medium heat in a large pot. Once they begin to brown, add the garlic and sauté for another minute. Add your broth to the pan with the lemon juice, zest, and roasted fennel. Bring to a simmer, and leave it for 7-8 minutes.

  4.  Add the greens and fennel fronds, and turn off the heat. Stir occasionally. Add any additional salt and pepper to taste. Optional: Add to a blender for a creamier consistency. Garnish with thinly sliced radish.