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.


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!



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 7.5
Total Fat 5.5 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 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 10.2 g
Protein 7.3 g

Dietary servings

Per Portion

Vegetables 4.5

Energy sources