This velvety green soup makes a comforting weekday meal - a nice way of getting a healthy dose of greens in the midst of winter, when a cold juice or salad may not generate necessary inner warmth to cope with outer low temperatures.

Serves 4

1 tablespoon of coconut or olive oil
1 large leek or 1 onion, chopped
1 potato, diced
1 celery stem
¼ cup of fennel (bulb), chopped (optional)
4 thyme sprigs, picked
1 rosemary sprig, picked
½ teaspoon of fennel seeds, ground
1 quart beef bone broth
1 bunch of spinach, washed
1 small handful of parsley
Salt and pepper to taste
1 or 2 slices of bacon, fried until crispy and chopped (optional)

In a large heavy bottom pot, warm the oil and add the leeks or onions. When the they begin to soften, add the potato, celery, carrot, fennel, thyme, rosemary, and ground fennel seeds. Mix well. When the vegetables begin to soften releasing moisture, add the beef broth. Turn the heat up and bring to a boil. Immediately lower the heat to a gentle simmer, half cover the pot, and leave the pot to cook allowing the flavors to develop slowly. After about 30-45 minutes, throw in the spinach and parsley, and when it wilts, turn off the heat. Cool a little and blend using a hand held mixer or transfer to a blender in batches. Return to the pot, season to taste, and warm again before serving. Garnish with bacon bits. Also great served with a dolup of creme fraiche, sour cream, or thick and tart yogurt.