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.

Diana

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Recipe Summary

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 4% DV; carbohydrates 11.4g 4% DV; fat 6.4g 10% DV; cholesterol 15.6mg 5% DV; sodium 458.5mg 18% DV. Full Nutrition

Reviews (8)

Read More Reviews

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)
8 Ratings
  • 5 star values: 7
  • 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
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
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Rating: 5 stars
03/10/2020
Delicious and light. Lovely mild flavor and good for you. Will make again and again. Read More
Rating: 4 stars
10/02/2019
Very easy to make, and delicious Read More