Zucchini and Fennel Cream Soup

By carvalhohm2

Ingredients

• 2 lb. zucchini coarsely; chopped
• 1 leek, white part only; coarsely, chopped
• 1 fennel,; coarsely chopped
• 1/4 tsp. fennel seeds; crashed
• 2 cups vegetable stock
• 2 tbsp. olive oil
• 1 tsp. black pepper
• Sea salt

Preparation

Step 1

In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes. Reduce the heat and continue cooking for 3 minutes. Add zucchini and 2 tbsp. vegetable stock and cook for 10 minutes. Pour in vegetable stock, bring to a boil and simmer for 2 minutes.

Puree soup in a food processor or use a hand-held blender.

Serve it topped with a drizzle of good olive oil and a fresh parsley.