Zucchini Soup With Fennel & Dill Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
• STEP 2.Add sliced zucchini and fennel bulb to the pot, and cook for a few minutes until slightly tender.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until the vegetables are fully cooked.
• STEP 4.Using an immersion blender or regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
• STEP 5.Serve the soup hot, garnished with fresh dill and a drizzle of olive oil. Enjoy!

Cooking Tips

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before blending.
• If you prefer a chunkier soup, you can reserve some of the cooked vegetables before blending and add them back in at the end.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To serve, reheat gently on the stovetop until heated through.
• Garnish with fresh dill and a drizzle of olive oil before serving.