Fennel, Leek, and Zucchini Soup

By Andrew

5 from 1 vote

Last Updated October 3, 2017 · First Published June 4, 2010

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Fennel, Leek, and Zucchini Soup

I tried the fantastic vegan fennel and garlic soup at Real Food Daily a few weeks ago, which inspired me to try my hand at something similar.  This was surprisingly easy, and — get this — might actually be one of the most delicious and satisfying things I’ve ever made.

5 from 1 vote

Fennel, Leek, and Zucchini Soup

By: Andrew Wilder
This was surprisingly easy, and — get this — might actually be one of the most delicious and satisfying things I’ve ever made.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings
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Ingredients 

  • 1 Fennel Bulb, sliced
  • 5 stalks Celery, sliced
  • 2 Leeks, sliced
  • 3-5 cloves Garlic, diced OR 1 tsp. Garlic Powder
  • 1 Zucchini, with skin still on, sliced
  • 3 Tablespoons Olive Oil
  • 3 cups Hot Water
  • 2 teaspoons Better Than Bouillon Vegetable Base
  • 2 cups Fat-Free Milk

Instructions 

  • In a large saucepan, sauté the olive oil, fennel, celery, and leeks for about 10 minutes. Add the garlic and zucchini and saute another 5 minutes, or until everything’s soft.
  • In a bowl or large measuring cup, mix the bouillon into the water to make a veggie broth, then add to the veggie mix. The veggies should be completely covered in broth. Simmer gently for 10-15 minutes, stirring occasionally.
  • Remove from heat and pour in a large ceramic bowl to cool a little (or whatever works). Purée everything with an immersion blender, regular blender, or food processor.
  • Once the veggies are puréed, add the milk and blend, just briefly. Place back on the stove and heat again, stirring frequently, and be careful not to boil.
  • Garnish with a spring of fennel and a drizzle of olive oil.

Nutrition

Calories: 207kcal, Carbohydrates: 20g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 554mg, Potassium: 780mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1395IU, Vitamin C: 23.3mg, Calcium: 236mg, Iron: 1.7mg
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Jessica
October 17, 2011 6:46 pm

better than bouillon contains hydrolyzed soy protein which is another name for MSG. that stuff is toxic..other than that, i think this recipe sounds great and I’m gonna try it with some nut milk and chicken stock.

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Andrew
Author
Reply to  Jessica
October 17, 2011 8:33 pm

Hi Jessica,

Yes, you’re quite right… We stopped using the Better Than Bouillon quite awhile ago — I just never went back and updated this recipe! When I have a free moment (after October!) I’ll go through my older recipes and update them.

We now usually make vegetable stock out of scraps instead. 🙂

Thanks,
Andrew

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Debbie
June 6, 2010 6:37 pm

I think I will make this …it sounds really good…
I have been enjoying reading from your EATING RULES…

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Andrew
Author
Reply to  Debbie
June 6, 2010 10:28 pm

Thanks Debbie! I definitely recommend this one – it was absolutely delicious. Also, if you don’t have the veggie “better than bouillon” (and you’re not a vegetarian) you can use chicken stock… but any stock will do! Let me know how it turns out! 🙂

– Andrew

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