Arugula Fennel Hazelnut Soup

It's a long weekend here in the Kale Eats kitchen and we're enjoying every minute of it.  Funny how one extra day makes you feel like you've got more time on your hands.  My winter walks were a little longer, our board game playing have been multiple and a pot of homemade soup for lunch seems reasonable.  Of course when a soup comes together this simply, I have no excuse not to be making it any day of the week.

 

 

Simply throw a few ingredients in a pot to saute and simmer, puree the whole mess and you've got yourself a tasty little lunch in under an hour. Nuts in soup adds both texture and flavour, not to mention some much needed protein.  As with all soups, tastes even better the next day.  Pack it up on your lunch for the week or save it for a weeknight supper with some hearty bread or salad.

 

Arugula Fennel Hazelnut Soup

adapted from Little Fig

1 Tbsp olive oil
½ cup whole hazelnuts
1 leek chopped
1 garlic clove, minced
1 large fennel bulb, white part only, diced
4 cups (packed) arugula
5 cups vegetable stock
Salt & pepper to taste

In a large dutch oven heat olive oil over med-high heat.  Add hazelnuts and saute for about 2min.  Add leek, garlic and fennel and cook until softened, stirring often to avoid burning for about 3min.  Add stock and arugula and bring to a boil.  Cover, lower heat and simmer for about 20min.  Remove from heat and ladle into blender and puree until smooth.  Return to pot and serve warm. Season with salt and pepper.  If you're using store bought stock, you won't need much salt.  Garnish with additional hazelnuts and chopped arugula (optional).  Enjoy!