Zucchini & Fennel Soup (v)

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

1. Heat olive oil in a large soup pot.
2. Slice the fennel bulb.
3. Add chopped onion and fennel to oil and sauté 5 minutes.
4. Dice the zucchini with the skin on and mince the garlic.
5. Add to soup pot sauté for 5 minutes.
6. Add water and broth and cook vegetable until zucchini is fork tender.
7. Remove from heat.
8. With an immersion blender, begin to blend mixture.
9. Add yogurt and puree until creamy. About 5 minutes.

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