Fennel Soup

  • 1 tbsp extra virgin olive oil

  • 3 zucchini, chopped and peeled

  • 1/2 white onion, chopped

  • ½ - 1 fennel bulb, chopped

  • 3 cups low-sodium chicken stock

  • Salt and pepper, to taste

Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 minutes. Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend.

SoupJennifer Hummel