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 6
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.
Good soup. Will probably add some coconut milk to make it creamier and fattier next time.
It does not look like much but wow is it good! I do question four servings as it really is two.
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