| 6 | 20 | 76 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 3 medium | Zucchini (chopped and peeled) |
| 1/2 medium | White onion (vidalia) |
| 1/2 bulb(s) | Fennel (chopped) |
| 3 cup | Chicken broth (stock), low sodium |
| 1 dash | Salt and pepper (to taste) |
1. Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel.
2. Season with salt and pepper.
3. Cook for about 10-15 minutes.
4. Add stock, bring to a boil and then simmer until soft.
5. Put everything in a blender and blend. Serve immediately and Enjoy!
Zucchini
may help to improve digestion, it contains anti-inflammatory agents, antioxidants and phytonutrients
| Vegetables | 3.0 |
