Zucchini and Fennel Soup

Name: Zucchini and Fennel Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 6 ribs celery, peeled; 473 milliliters dry white wine; 1 Head and leaves of 3 large fennel bulbs (save some leaves for garnish); 1 Tbsp anise or fennel seeds; 8 cloves garlic; 8 servings Ground pepper to taste; 4 larges leeks, sliced; 79 milliliters olive oil; 8 servings Salt to taste; 4 non-dairy milk [rice milk, coconut milk beverage, or soymilk should blend nicely]; 2 teaspoons turmeric; 2 liters quarts water; 3 larges yellow zucchini, cut in large chunks

You can never have too many soup recipes, so give Zucchini and Fennel Soup a try. One serving contains 192 calories, 3g of protein, and 10g of fat. This recipe serves 8. It will be a hit at your Autumn event. Head to the store and pick up water, turmeric, fennel seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Heat the oil in a wide heavy pot.In a food processor, coarsely grind the leeks, garlic and celery.

Ingredients you will need

Celery

Garlic

Leek

Cooking Oil

Equipment you will use

Food Processor

Pot

Add to the skillet and sauté until translucent.

Equipment you will use

Frying Pan

Add all but last 2 ingredients, and bring to a boil.Reduce to medium and cook, covered, 30 minutes.

Add the milk alternative and pepper, and bring to just below boiling point.Cream the soup with an immersion blender.Adjust the texture and seasonings.

Ingredients you will need

Seasoning