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.
It does not look like much but wow is it good! I do question four servings as it really is two.
Good soup. Will probably add some coconut milk to make it creamier and fattier next time.
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!
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again
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!
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
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! :-*
An easy delicious way to use a bumper crop of zucchini. This will be in regular rotation at our house.
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