Recipe courtesy of From Garden To Soup Bowl
Serve: 6
Preparation Time: 10 min. Cook Time: 20 min.
Ingredients
- 2 lb. zucchini, coarsely chopped
- 1 leek, white part only, coarsely, chopped
- 1 fennel, coarsely, chopped
- ¼ tsp. fennel seeds, crashed
- 2 cups vegetable stock
- 2 tbsp. olive oil
- 1 tsp. black pepper
- Sea salt
Preparation
- 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.
- 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.
[wpurp-searchable-recipe]Zucchini Soup with Fennel – – – [/wpurp-searchable-recipe]
Healing Lifestyles & Spas mission is to help our readers to live mindfully, eat joyfully, spa consciously.
Latest posts by Healing Lifestyles & Spas Team (see all)
- Simpler Hair Color - April 20, 2026
- AlimajEssentials LLC - April 20, 2026
- Innersense - April 20, 2026