Zucchini and Fennel Soup

Apr 30, 2020

 by Julie Nedell

*3-4 servings

  • 1 Tbsp. extra virgin olive oil
  • 3 zucchini, chopped and peeled
  • 1/2 Vidalia onion, chopped
  • ½ fennel bulb, chopped
  • 3 cups chicken stock (low-sodium)
  • Salt and pepper, to taste

Directions: Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 min.

Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend. Serve immediately and enjoy!