Fennel and Zucchini Soup

    25 minutes

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

    12 people made this

    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.
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    Reviews in English (8)


    This is so simple to make, and divine to eat. My husband has now nominated this as his favourite soup. I cooked twice the amounts in the recipe so that I could freeze several portions for a quick, easy and healthy meal later. Thank you so much for sharing this recipe :-)  -  13 May 2014  (Review from Allrecipes UK & Ireland)


    Oh wow. I have just described this recipe as heaven food to a friend. Its seriously the nicest soup I think I've ever tasted. I ended up getting over excited and putting too much water in before pureeing, but it just tastes SO good, even thinner than I would usually like. Can't wait for work this week now, just because i get to eat this soup with crusty bread every day. TRY IT!!  -  04 Mar 2015  (Review from Allrecipes UK & Ireland)


    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.  -  26 Aug 2016  (Review from Allrecipes USA and Canada)

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