An elegant soup that is also quite simple to make! A delicious soup to make when zucchini and fennel are in season combines the two vegetables with chicken stock and basic pantry spices.
| Prep Time: | 20 mins |
| Cook Time: | 18 mins |
| Total Time: | 38 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
- If soup appears too thick in step 2, thin with a little water or more stock.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 459 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this soup several times, so easy and always delicious! I agree with one of the previous reviews regarding the number of servings…I usually double the quantity of all ingredients. If you only use as per recipe it makes 2 medium soup bowls.
Very good and easy. I used leeks instead of onion and the soup turned out wonderful.
This is such a refreshing and delicious cold soup! It’s so easy to make, and I love the subtle fennel flavor. I did make one change: I replaced the curry powder with dried tarragon, which really enhances the fennel flavor. A winner for me!
Absolutely love this soup. I made it exactly as the recipe is written and love it. This will be repeated several times!! Thank you for the wonderful recipe
I was just trying to use a zucchini and fennel that had been hanging out in my crisper drawer a little too long and were looking pretty sad but then OMG!!!!! I did NOT expect this soup to be so delicious!!!!! Like Buckwheat Queen, I veganized it, but otherwise stuck to the recipe. I let it cool before pureeing, then tasted it and !!!!! I ate half of it cold. And I forgot to add the white wine vinegar (let alone the fennel fronds. So now I’m going to go buy some more zucchini and fennel and see what it tastes like when they are nice and fresh! Thank you soooo much, I love it! :-*
Delicious and light. Lovely mild flavor and good for you. Will make again and again.
Very easy to make, and delicious
Good soup. Will probably add some coconut milk to make it creamier and fattier next time.
An easy, delicious way to use a bumper crop of zucchini. This will be in regular rotation at our house.
It does not look like much but wow is it good! I do question four servings as it really is two.
This is great! I changed it up a hair. Instead, I used tbs of red curry paste, used garlic salt in place of the salt, and added some crushed red pepper. I like some heat. But oh my! THIS is GOOD!
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again
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.