By Jacqueline Kest on Feb 15, 2012 in Food & Recipes, Healthy Recipes, Jackie Kest Healthy Wendsday Recipes, Soups
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.
- 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.