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Tasty Fennel Zucchini Soup Recipe

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4.4 from 147 reviews

This Tasty Fennel Zucchini Soup is a creamy, comforting dish made by sautéing fresh fennel, zucchini, and onions before simmering them in chicken broth. Finished with a smooth puree and a hint of curry seasoning, this soup offers a delightful blend of subtle spice and fresh vegetable flavor, garnished with fennel tops for an aromatic finish. It’s easy to make, perfect for a light yet satisfying meal.

Ingredients

Vegetables

  • 1 fennel bulb, diced (green tops reserved for garnish)
  • 1 zucchini, sliced
  • 1 onion, chopped

Seasonings and Condiments

  • 1 tsp mild curry seasoning
  • 1 tsp white wine vinegar
  • Ground black pepper, to taste
  • Salt, to taste

Liquids

  • 2 cups chicken broth (Swanson recommended)

Fats

  • 2 tbsp butter (unsalted, Kerrygold preferred)

Instructions

  1. Sauté the Vegetables: Melt butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Then add the diced fennel bulb and sliced zucchini to the pot and continue to cook, stirring occasionally, for an additional 3 minutes to blend the flavors.
  2. Simmer the Soup: Pour the chicken broth into the pot with the sautéed vegetables. Reduce the heat to low, cover the pot, and let the soup simmer gently until the fennel is soft, approximately 10 to 15 minutes.
  3. Puree and Season the Soup: Once the fennel is tender, use an immersion blender to puree the soup directly in the pot until smooth. Season with mild curry seasoning, salt, and freshly ground black pepper to taste. Add a splash of white wine vinegar for acidity and brightness.
  4. Garnish and Serve: Finely chop the reserved green fennel tops and sprinkle them over the soup as a fresh garnish before serving. Serve the soup hot and enjoy the harmonious blend of flavors.

Notes

  • Using an immersion blender allows for easy puréeing directly in the pot without transferring to a blender.
  • If you prefer a vegan version, substitute chicken broth with vegetable broth and use oil instead of butter.
  • Freshly ground black pepper enhances the flavor more effectively than pre-ground pepper.
  • The white wine vinegar brightens the soup and balances the creaminess.
  • Adjust curry seasoning amount according to your spice preference.

Find it online: https://recipeloom.com/tasty-fennel-zucchini-soup-recipe/