| 7 | 25 | 115 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 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 |
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!
Zucchini
is a great source of fiber which helps to promote healthy digestion!
| Vegetables | 4.5 |
