Fennel & Spinach Soup with Roasted Pepper Yogurt - Guiding Stars

Ingredients

• 2 large fennel bulbs with stalks
• 2 Tbsp. extra-virgin olive oil
• 2 cups chopped leeks (about 2 medium)
• 1 cup chopped shallots (about 2 large)
• 1 Tbsp. chopped fresh thyme
• ⅜ tsp. salt
• 2 cups fat-free, low-sodium vegetable broth
• 1 cup water
• 1 bay leaf
• 4 oz. spinach
• ¼ tsp. freshly ground black pepper
• ½ cup plain, fat-free Greek yogurt
• 1 tsp. grated lemon rind
• 1 tsp. fresh lemon juice
• Dash of ground red pepper