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My review
Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
Diana
"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."
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Ingredients
38 m servings 103 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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; 6.4 g fat; 11.4 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 458 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
8/26/2016
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.
9/20/2017
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!
7/31/2017
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again