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There is most definitely a different soup for each day of the year but we still have times where we want something different!

fennel zucchini soup

This fennel zucchini soup is a surprisingly refreshing combination, easy to make, and refined enough to wow your guests.

The aroma of the fennel is still pronounced with a taste of aniseed but softened by the zucchini which also works as a thickening agent.

The perfect way to appreciate fennel in a different way. Bon Appétit!

fennel zucchini soup

Fennel Zucchini Soup

This fennel zucchini soup is a surprisingly refreshing combination.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Soup
Cuisine International
Servings 2 people
Calories 21 kcal

EQUIPMENT (click pictures for details)

Chopping board
Hand blender
Frying pan

Ingredients
 
 

  • 1 pc fennel bulb
  • ½ pc courgette
  • ¼ pc chopped yellow onion
  • 2 pcs garlic cloves
  • 1 sprig of thyme
  • Olive oil
  • ¾ L vegetable stock

Instructions
 

  • Cut the fennel bulb and the courgette into dices or slices. Keep some nice fennel slices and courgette dices to garnish the soup.
  • Sauté the chopped onion with the olive oil over medium heat for 4 minutes until translucent, add the garlic, thyme and a pinch of salt and cook for one more minute.
    stir fry fennel and onion
  • Add the fennel and courgette, stir to combine and add the vegetable stock and the red chili. Bring to the boil and cook for 10-15 minutes until the vegetables are soft.
    adding stock
  • Season the soup to taste and blend the vegetables to a smooth texture.
    blend fennel soup
  • Sauté the remaining courgette and fennel in olive oil until tender but still a bit crunchy to garnish.
    prepare garnish for soup

Nutrition for 1 portion

Calories: 21kcalCarbohydrates: 5gProtein: 1gFat: 1gSodium: 1501mgFiber: 1gSugar: 3gVitamin A: 824IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword fennel, zucchini
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