Fennel and Zucchini Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced fresh fennel (from 1 large bulb), keep fronds for garnish
  • 1 cup diced zucchini (I leave the peel on)
  • 1 medium onion, chopped
  • ¼ teaspoon celery seeds
  • 2 cups vegetable broth
  • ⅔ cup grape tomatoes, halved
  1. Heat 1½ tablespoons of olive oil in a saucepan over medium heat.
  2. Add diced fennel, zucchini, onion and celery seeds.
  3. Sauté for 5-6 minutes, or until fennel is translucent.
  4. Add broth and bring to boil.
  5. Cover and reduce heat. Let simmer for 15 minutes or until all the vegetables are tender.
  6. Let the mixture cool a bit and then puree in blender until smooth.
  7. Season to taste with salt and pepper.
  8. Meanwhile, heat ½ tablespoon of olive oil in a saute pan over medium heat.
  9. Add tomatoes to the saute pan and and cook for 1-2 minutes, or until softened and heated through.
  10. Pour soup into individual bowls. Top with tomatoes and fennel fronds.
  11. Serve and enjoy!
Recipe by offbeat + inspired at https://offbeatandinspire.com/2013/03/12/fennel-and-zucchini-soup/