3-4 servings

 

 

Ingredients:

 

* 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

 

Directions:

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!

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