Fennel Zucchini Soup

🧂 Ingredients

• 1 pc fennel bulb
• ½ pc courgette
• ¼ pc chopped yellow onion
• 2 pcs garlic cloves
• 1 sprig of thyme
• Olive oil
• ¾ L vegetable stock

Instructions

• 1 Cut the fennel bulb and the courgette into dices or slices. Keep some nice
  fennel slices and courgette dices to garnish the soup.
• 2 Sauté the chopped onion with the olive oil over medium heat for 4 minutes until
  translucent, add the garlic, thyme and a pinch of salt and cook for one more
  minute.
• 3 Add the fennel and courgette, stir to combine and add the vegetable stock and
  the red chili. Bring to the boil and cook for 10-15 minutes until the vegetables
  are soft.
• 4 Season the soup to taste and blend the vegetables to a smooth texture.
• 5 Sauté the remaining courgette and fennel in olive oil until tender but still a
  bit crunchy to garnish.

Nutrition Info