0

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

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.
Print Friendly
Print Friendly and PDF

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!

Leave a Reply




If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper