Ingredients38 m servings 103
- 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 11.4 2.1 16 458 Full nutrition
ReviewsRead all reviews 4
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.
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again