Steps to Prepare Zucchini Avocado Soup

Zucchini Fenchel Suppe (Zucchini And Fennel Soup)

Avocado is a fantastic way to add creaminess to soups and smoothies if you can't have dairy.

Recipe Summary Zucchini Fenchel Suppe (Zucchini And Fennel Soup)

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Ingredients | Zucchini Avocado Soup

2 tablespoons butter

1 onion, finely chopped

1 bulb fennel, diced, green tops reserved

1 zucchini, peeled and thinly sliced

2 cups chicken stock

1 teaspoon mild curry powder

salt and freshly ground black pepper to taste

1 teaspoon white wine vinegar, or to taste

Directions

Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.

Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

Chop reserved fennel tops finely and sprinkle over soup before serving.

If soup appears too thick in step 2, thin with a little water or more stock.

Info | Zucchini Avocado Soup

prep: 20 mins cook: 18 mins total: 38 mins Servings: 4 Yield: 4 servings

TAG : Zucchini Fenchel Suppe (Zucchini And Fennel Soup)

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Zucchini Soup Recipes,