Zucchini and Fennel Soup

7 25 128
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Zucchini and Fennel Soup
Health Highlights
This simple, delicious and easy soup is family friendly. Double the recipe for leftovers! For a protein boost, add collagen and hemp hearts.

Ingredients


1 tbsp Extra virgin olive oil
3 medium Zucchini (chopped)
1/2 onion(s) Sweet onion (chopped)
1/2 bulb(s) Fennel (chopped)
3 cup Chicken broth (stock), low sodium
1 tsp Sea Salt
1/2 tsp Black pepper

Instructions


1. Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel.

2. Season with salt and pepper. Cook for about 10-15 min.

3. Add stock, bring to a boil and then simmer until soft.

4. Puree soup in a blender or using an immersion blender. Serve immediately and enjoy!

Notes:

Zucchini

is a great source of fiber which helps to promote healthy digestion! 


Nutrition Facts

Per Portion

Calories 128
Calories from fat 49
Calories from saturated fat 7.2
Total Fat 5.5 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 960 mg
Potassium 1132 mg
Total Carbohydrate 14.3 g
Dietary Fiber 4.0 g
Sugars 8.7 g
Protein 7.3 g

Dietary servings

Per Portion


Vegetables 4.5

Energy sources


Pygal39%462.2515492807675164.4263979728675639%337.9744819414379272.031930599651123%322.4373313754607128.7685748241706839%39%23%CarbohydratesFatProtein
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