I really enjoy making soup, it makes the a great leftover meal plus you can easily freeze it and save it for another day and it still tastes great. This Zucchini and Fennel Soup recipe is quite delicious and very easy to make on the stove on in a crockpot. I hope you enjoy it!
This picture doesn't do this soup any justice so don't judge this book by it's cover.
Makes 4 Servings
2 tbs butter
3 garlic cloves
1/2 red onion
3 large zucchini, chopped
1 fennel bulb, chopped (fronds set aside for garnish)
2 cups of vegetable broth
1 cup of water
1 tsp thyme
1/4 cup milk (optional)- add in before pureeing
Place all ingredients in the crockpot and cook on low for 6 hours or high for 3-4. One the vegetables are super tender use an immersion blender of stand blender to puree. Serve warm with fronds for garnish.
Place the butter, onion and garlic in a large pot and turn heat to medium. Once the butter has melted and the onion and garlic are fragrant add in the rest of the ingredients. Bring to a boil then reduce to a simmer, cover and cook for 20-30 minutes.
One the vegetables are super tender use an immersion blender of stand blender to puree. Serve warm with fronds for garnish.