Super Simple Fennel and Zucchini Soup - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: Serves 4-6
  • 3 Tablespoons olive oil
  • 4 cups diced fresh fennel (from 3-4 large bulbs)
  • 2 cups diced zucchini
  • 2 cups chopped onion
  • 1/2 teaspoon fennel seeds
  • 4 cups chicken broth
  • Chopped dill (for garnish, optional)
  1. Heat olive oil in a large pot over medium-high heat. Add fennel, zucchini, onion and fennel seeds. Sauté until chopped fennel is translucent, about 4-5 minutes.
  2. Add broth and bring to a boil. Reduce heat to a simmer and cover pot. Cook until vegetables are tender, about 15 minutes.
  3. Puree soup in pot with an immersion blender or transfer to a blender. Blend until smooth. Season with salt and pepper, top with chopped dill if using and serve.
  4. Soup may be made 1 day ahead and kept refrigerated. Heat gently before serving.
Recipe by Preheat to 350˚ at