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!
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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. 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.
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!
- 2 fennel bulbs, trimmed and chopped
- 2 zucchinis (courgettes), chopped
- 1 onion, peeled and chopped
- 1/4 tspn fennel seeds
- 2 cups vegetable stock
- 1 tspn coconut oil (or oil of your choice)
- salt and pepper
- Heat the oil in a large saucepan on a medium heat.
- Add the onion and fennel seed and cook for 3 minutes.
- Add the fennel and zucchini and cook for a further 5 minutes.
- Add the stock, bring to the boil then cover and simmer for 15 minutes.
- Blend the mixture until smooth and season to taste.
- Serve, slurp and enjoy!
- Nutritional Info per serving - 92 Calories, 4g Fat, 3g Protein, 14g Total Carbs, 5g Fibre, 9g Net Carbs
2 Comments
vanessaporter18
April 20, 2013 at 3:23 pmI love blended soups!!! So simple, and usually so easy to make! Yours looks beautiful!
Divalicious
April 22, 2013 at 10:41 amHope you enjoy it!