3-4 servings





* 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!

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