Fennel and Zucchini Soup


This soup is quick and easy to put together, and the zucchini makes it taste creamy without adding a lot of calories and fat.  Fennel is one of my favorite vegetables, and has a sweet flavor with a hint of licorice.  If you have tasted it raw and thought it was too strong of a flavor for you, definitely try it cooked, as in this soup.  Sautéing or roasting fennel really mellows it’s flavor.

Fennel and Zucchini Soup photo


  • 2 tblsp olive oil
  • 2 cups diced fennel (1 large bulb), reserve and chop fronds
  • 1 cup diced zucchini (about 2 small)
  • 1 cup chopped onion
  • 1/4 tsp fennel seeds
  • 2 cups chicken stock
  • salt and pepper to taste
  • 3/4 cup grape tomatoes, quartered


  • Heat the olive oil and saute the fennel, zucchini, onion and fennel seeds until translucent.
  • Add stock and bring to a boil.
  • Cover and simmer until the vegetables are tender, about 20-30 minutes.
  • Puree until smooth with an immersion blender in the pot and season to taste with salt and pepper.
  • In a small bowl, mix tomates with the reserved chopped fennel fronds, season with salt and pepper and drizzle with olive oil.
  • Serve a spoonful of the tomato relish in the middle of each bowl of soup as a garnish.
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About the Author

Jackie Kest lives in sunny California with her Husband and kids. Follow her as she cooks and experiments with recipes creating delicious & HEALTHY meals for her family!

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