In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes.
Reduce the heat and continue cooking for 3 minutes.
Add zucchini and 2 tbsp.
vegetable stock and cook for 10 minutes.
Pour in vegetable stock, bring to a boil and simmer for 2 minutes.
Add fennel seeds and season with salt and pepper.
Puree soup in a food processor or use a hand-held blender.
Serve it topped with a drizzle of good olive oil and a fresh parsley.
Get more great recipes like this From Garden to Soup Bowl at http://www.FromGardenToSoupBowl.com.