* 1 Tbsp. extra virgin olive oil
* 3 zucchini, chopped and peeled
* 1/2 Vidalia onion, chopped
* 1/2 fennel bulb, chopped
* 3 cups chicken stock (low-sodium)
* 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 min.
Add stock, bring to a boil and then simmer until soft.
Put everything in blender and blend.
Serve immediately and enjoy!