Fennel, Leek, and Zucchini Soup
This was surprisingly easy, and — get this — might actually be one of the most delicious and satisfying things I’ve ever made.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: Italian
Servings: 4 servings
Author: Andrew Wilder
- 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
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.
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