1 Tbsp. extra virgin olive oil

3 zucchini, chopped and peeled

1/2 onion, chopped

½ fennel bulb, chopped

750ml chicken stock (low-sodium)

Salt and pepper, to taste

Courgette and Fennel Soup Method

Heat olive oil in a large pan or soup pot with courgette, 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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