Ingredients38 m servings 103 cals
- 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.
- 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.
Per Serving: 103 calories; 6.4 g fat; 11.4 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 458 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.
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!