Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
18 mins
total:
38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

103 calories; protein 2.1g; carbohydrates 11.4g; fat 6.4g; cholesterol 15.6mg; sodium 458.5mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
08/27/2016
Very good and super easy to throw together even at the last minute. I used vegan butter and vegetable broth. Thank you for the recipe. Read More
(4)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2016
Very good and super easy to throw together even at the last minute. I used vegan butter and vegetable broth. Thank you for the recipe. Read More
(4)
Rating: 5 stars
09/19/2018
It does not look like much but wow is it good! I do question four servings as it really is two. Read More
(2)
Rating: 5 stars
01/12/2019
Good soup. Will probably add some coconut milk to make it creamier and fattier next time. Read More
(1)
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Rating: 5 stars
09/21/2017
This is great! I changed it up a hair. Instead I used tbs of red curry paste used garlic salt in place of the salt and added some crushed red pepper. I like some heat. But oh my! THIS is GOOD! Read More
(1)
Rating: 5 stars
08/01/2017
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again Read More
(1)
Rating: 5 stars
08/05/2021
This is such a refreshing and delicious cold soup! It's so easy to make, and I love the subtle fennel flavor. I did make one change: I replaced the curry powder with dried tarragon, which really enhances the fennel flavor. A winner for me! Read More
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Rating: 5 stars
06/24/2021
Absolutely love this soup. I made it exactly as the recipe is written and love it. This will be repeated several times!! Thank you for the wonderful recipe Read More
Rating: 5 stars
05/14/2021
I was just trying to use a zucchini and fennel that had been hanging out in my crisper drawer a little too long and were looking pretty sad but then OMG!!!!! I did NOT expect this soup to be so delicious!!!!! Like Buckwheat Queen, I veganized it, but otherwise stuck to the recipe. I let it cool before pureeing, then tasted it and !!!!! I ate half of it cold. And I forgot to add the white wine vinegar (let alone the fennel fronds. So now I'm going to go buy some more zucchini and fennel and see what it tastes like when they are nice and fresh! Thank you soooo much, I love it! :-* Read More
Rating: 5 stars
10/24/2018
An easy delicious way to use a bumper crop of zucchini. This will be in regular rotation at our house. Read More