Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

Zucchini Fenchel Suppe (Zucchini and Fennel 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


  1. 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.
  2. Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
  3. Chop reserved fennel tops finely and sprinkle over soup before serving.

05/18/2018
Zucchini Fenchel Suppe (Zucchini and Fennel Soup), recipe PT15M PT1H 5 455 calories

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