Zucchini Fenchel Suppe (Zucchini and Fennel Soup)


A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Prep Time:
20 mins
Cook Time:
18 mins
Total Time:
38 mins
4 servings


  • 2 tablespoons butter

  • 1 onion, finely chopped

  • 1 bulb fennel, diced, green tops reserved

  • 1 zucchini, peeled and thinly sliced

  • 2 cups chicken stock

  • 1 teaspoon mild curry powder

  • salt and freshly ground black pepper to taste

  • 1 teaspoon white wine vinegar, or to taste


  1. Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.

  2. Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

  3. Chop reserved fennel tops finely and sprinkle over soup before serving.

Cook's Note:

If soup appears too thick in step 2, thin with a little water or more stock.

Nutrition Facts (per serving)

103 Calories
6g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 103
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 16mg 5%
Sodium 459mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 2g
Vitamin C 16mg 82%
Calcium 54mg 4%
Iron 1mg 4%
Potassium 416mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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