Best 4 Zucchini And Fennel Soup Zucchini Fenchel Suppe Recipes
When it comes to comfort food, a bowl of warm and flavorful soup can be just the perfect dish to satisfy your palate and soul. The zucchini and fennel soup, known as "Zucchini Fenchel Suppe" in German, is a delightful and versatile dish that combines the delicate flavors of zucchini and fennel with a symphony of herbs and spices. This soup is not only satisfying but also packed with nutrients, making it a guilt-free indulgence. Whether you want to warm up on a chilly day, impress dinner guests with a unique culinary experience, or simply enjoy a wholesome meal, our guide will take you on a culinary journey to discover the best recipe for zucchini and fennel soup that promises an explosion of flavors and goodness.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
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.
Provided by Allrecipes Member
Categories Zucchini Soup
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI AND FENNEL SOUP (ZUCCHINI FENCHEL SUPPE)
Number Of Ingredients 1
Steps:
- 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.
FENNEL AND ZUCCHINI SOUP WITH WARM TOMATO RELISH
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Tomato Vegetable Appetizer Side Quick & Easy Low Cal High Fiber Dinner Lunch Fennel Spring Birthday Healthy Low Cholesterol Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
- Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
Tips:
- Choose fresh, tender zucchini and fennel. The fresher the vegetables, the better the soup will taste. Look for zucchini that is deep green in color and has no blemishes. Fennel should be white or light green with no yellowing or browning.
- Wash the vegetables thoroughly before using. This will help to remove any dirt or debris.
- Cut the vegetables into small pieces. This will help them to cook evenly.
- Use a good quality olive oil. Olive oil will add a rich, flavorful base to the soup.
- Cook the vegetables over medium heat. This will help them to soften without burning.
- Add the broth and seasonings. Use a flavorful broth, such as chicken or vegetable broth. Add seasonings, such as salt, pepper, and garlic powder, to taste.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the vegetables to become tender.
- Serve the soup hot. Garnish with fresh herbs, such as basil or parsley, if desired.
Conclusion:
Zucchini and fennel soup is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. The soup is packed with vitamins and minerals, and it is also a good source of fiber. The soup can be made in advance and reheated, making it a great option for busy weeknights.
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