Creamy Zucchini Fennel Soup Recipe

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 bulb fennel, diced, green tops reserved
• 1 zucchini, peeled and thinly sliced
• 2 cups chicken stock
• 1 teaspoon mild curry powder
• salt and freshly ground black pepper to taste
• 1 teaspoon white wine vinegar, or to taste

Instructions

1. In a large pot over medium heat, melt butter. Add the onion and cook until softened, approximately 5 minutes, stirring occasionally. Incorporate the fennel bulb and zucchini, cooking and stirring for 3 minutes. Pour in the chicken stock. Lower the heat to low, cover, and simmer the soup until the fennel is tender, about 10-15 minutes.
2. Using an immersion blender, puree the soup until it reaches a smooth consistency. Season with curry powder, salt, black pepper, and white wine vinegar to taste.
3. Finely chop the reserved fennel tops and sprinkle them over the soup just before serving for a fresh, aromatic garnish.

Nutrition

• Calories: 103 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 459 mg
• Protein Content: 2 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g