Creamy Spinach, Fennel & Pear Soup
3 Cups Chicken Broth (Vegans Substitute with Vegetable Broth)
2 Cups Spinach
1 Fennel Bulb (Cut into Thin Slices)
2 Pears (Peeled, Cored and Cubed)
1 Tbsp. Coconut Oil
1/2 Cup Raw and Unsalted Macadamia Nuts
Sea Salt and Black Pepper
Melt the coconut oil in a large soup pot on medium heat. Add the fennel and sauté for 6 minutes. Stirring continuously to avoid browning or burning.
Add the pear pieces and continue to sauté for another 4 minutes.
Add the broth and macadamias and bring to a slow simmer for 10 minutes. Add spinach and allow the soup to simmer for another 2 minutes.
Using a stick or high speed blender, carefully puree the soup in small batches until smooth. Season and serve.