Zucchini & Fennel Soup (v) October 4, 2017 By Jump to recipe Zucchini & Fennel Soup (v) October 4, 2017 by EIR Category Recipes Persons 6 Ingredients 1 bulb FENNEL BULB, RAW 1 cup ONION, VIDALIA, RAW, CHOPPED 1 tbsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined 4 med ZUCCHINI W/SKIN, RAW 3 cloveS GARLIC, RAW 8 fl oz WATER, DISTILLED 4 cup VEGETABLE BROTH, ORGANIC, LOW SODIUM 8 fl oz COCONUT MILK, Organic 4 oz YOGURT, GREEK, PLAIN, NONFAT Instructions Heat olive oil in a large soup pot. Slice the fennel bulb. Add chopped onion and fennel to oil and sauté 5 minutes. Dice the zucchini with the skin on and mince the garlic. Add to soup pot sauté for 5 minutes. Add water and broth and cook vegetable until zucchini is fork tender. Remove from heat. With an immersion blender, begin to blend mixture. Add yogurt and puree until creamy. About 5 minutes. Tags 30 minute soup recipes, easy soup recipes, summer soup recipes, summer squash recipes, summer squash soups, vegan soup recipes, zucchini and fennel soup © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.