Search Blog Here

Recipe: Zucchini and Fennel Soup

Zucchini and Squash

I have a RIDICULOUS amount of squash (see my harvest above).... so this soup recipe is a great way to use up some of the zucchinis* you might have!

*I feel like this would work with any squash

Serving Size: 3-4 servings

Ingredients:

  • 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!

Photo Credit: Saara

Search Blog Here