Zucchini & Fennel Cream Soup

Yields: 6 Servings

Zucchini & Fennel Cream Soup

  • 2 lb. zucchini
  • 1 leek
  • 1 fennel
  • 1/4 tsp. fennel seeds
  • 2 cups vegetable stock
  • 2 tbsp. olive oil
  • 1 tsp. black pepper
  • Sea salt
  • Fresh parsley
  1. In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes.
  2. Reduce the heat and continue cooking for 3 minutes.
  3. Add zucchini and 2 tbsp.
  4. vegetable stock and cook for 10 minutes.
  5. Pour in vegetable stock, bring to a boil and simmer for 2 minutes.
  6. Add fennel seeds and season with salt and pepper.
  7. 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.

Nutrition

  • Calories: 149
  • Fat: 9.41004174142 grams
  • Carbs: 16.1183512642 grams
  • Protein: 2.56025762841 grams
Recipe by Big Oven.com