Zucchini and Fennel Soup
| 7 |
25 |
125 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
15 min |
3
|
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
125
Calories from fat
49
Calories from saturated fat
10.0
Total Fat
5.4 g
Saturated Fat
1.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.7 g
Monounsaturated Fat
3.4 g
Cholesterol
0
Sodium
1422 mg
Potassium
1017 mg
Total Carbohydrate
14.0 g
Dietary Fiber
3.8 g
Sugars
8.1 g
Protein
5.0 g
Dietary servings
Per Portion
Energy sources
Recipe from:
T28 Challenge by Kristine Peacock
