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Zucchini and Fennel Soup

Zucchini and Fennel Soup

Ingredients and Weight:

Preparation Time:

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

  1. Prepare the vegetables: Peel and thinly slice the fennel, clean and slice the zucchini into rounds.
  2. In a large pot, heat the olive oil and add the chopped onions. Saute until the onions are translucent.
  3. Add the sliced fennel and continue cooking for 5 minutes.
  4. Pour the chicken broth into the pot and bring to a boil.
  5. Once the broth is boiling, add the zucchini rounds and let it cook for another 15-20 minutes or until the vegetables are tender.
  6. Season with salt and pepper according to taste.
  7. If using fresh herbs, add them during the last 5 minutes of cooking.
  8. Using a blender or hand blender, puree the soup until smooth.
  9. Serve hot in bowls and enjoy!

Nutritional Information: (Per serving, assuming total soup will serve 8 people)

Dish Characteristics:

User Comments:

  1. "This soup was amazing! The combination of flavors was unique and really hit the spot." - John Doe, New York.
  2. "I love how creamy this soup is without any dairy products. It's so healthy and delicious!" - Jane Smith, California.
  3. "The fennel gives this soup a sweet and earthy flavor that I really enjoy." - Michael Johnson, Texas.

Special Precautions and Tips: