Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

• Preparation Time: 20 mins
• Cooking Time: 18 mins
• Total Time: 38 mins
• Calories: 103 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

Step 3

Chop reserved fennel tops finely and sprinkle over soup before serving.