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