Fennel Zucchini Soup

A creamy low carb soup made with fennel and zucchini. This is so simple to make and divine to eat. A great combination of flavours too!  

There is no mistaking the aroma and taste of this soup..it's definitely for fennel lovers.   Fennel has a mild aniseed taste.    The zucchini does not add to the taste but helps thicken the soup.   Who needs potatoes when you have zucchini!

Is fennel low carb?

Fennel is not always available in the supermarket so when you see it, grab a couple of heads and make this soup!   The bulb offers many nutritional benefits and can be used in low carb recipes. A whole bulb has 10g net carbs. It has a healthy amount of fibre and is a good source of  vitamin C, folate and potassium.   The top green fronds can be kept aside and make a pretty garnish. 

How to make fennel soup

Although I used vegetable stock, a chicken stock will do.  It's purely because I am a vegetarian.   Some white wine might be nice too.  Perhaps some in the soup too..cheers! 

This low carb is made with a handful of ingredients. It's basically fennel, onion and zucchini. The zucchini gives the soup a creamy texture. Add stock and season with a touch of lemon. Nothing complicated but flavour-some soup.

If you are looking for another fennel soup recipe, try our roasted tomato fennel soup recipe. Or want to use fennel as a side dish, try making fennel confit.

More low carb soups to enjoy

Zucchini Basil Soup

Celeriac and Fennel Soup

Chicken Artichoke Soup

Tomato Basil Soup

Broccoli and Stilton Soup

Keto Cream of Celery Soup

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Fennel Zucchini Soup

Angela Coleby

A creamy fennel soup with a mild anise flavouring.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Low Carb

Servings 6 servings

Calories 89 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 fennel bulbs trimmed & chopped
• 2 medium zucchinis chopped
• 1 medium onion chopped
• 2 cups stock chicken or vegetable
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Heat the oil in a largesaucepan on a medium heat.
• Add the onion and cook for 3 minutes until soft.
• Add the fennel and zucchini and cook for a further 5 minutes.
• Add the stock, bring tothe boil then cover and simmer for 15 minutes.
• Add the lemon juice and rind, salt and pepper and stir well.
• Blend the mixture until smooth and season to taste.
• Serve, slurp and enjoy!

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1servingCalories: 89kcalCarbohydrates: 11gProtein: 2gFat: 5gFiber: 3g

The information shown is an estimate provided by an online nutrition calculator.

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