Fennel and Zucchini Soup

    Fennel and Zucchini Soup


    12 people made this

    This is a simple chicken stock based soup featuring fennel and zucchini. It is my quick winter dinner stand-by dish.

    Serves: 6 

    • 1 fennel bulb with green top
    • 1 medium zucchini
    • 1 onion
    • 2 tablespoons butter
    • 2 cups (500ml) chicken stock
    • 1 pinch salt and pepper, to taste
    • 1 teaspoon mild curry powder
    • 1 dash white wine vinegar

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Wash the fennel. Trim the top from the fennel bulb. Retain the green bits to use as a garnish. Dice the fennel bulb.
    2. Peel and slice the zucchini into thin slices. Finely dice the onion.
    3. Heat the butter in a saucepan and fry the onion. Add the fennel and zucchini and cook for 3 minutes stirring.
    4. Add the chicken stock and heat the soup in a lidded saucepan for 10-15 minutes over a low heat until the fennel is soft.
    5. Puree soup. If it is too thick add a little more water or stock. Season with salt, pepper and curry powder.
    6. Cut the fennel greens finely and garnish soup before serving.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate