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.

ingredients

• 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

directions

• 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.