Reunion Zucchini & Fennel Soup

There you go, time for a recipe again. I have no idea how this happened: almost a year has passed since the last post appeared here on minifeast. But now, it’s time to get back to posting because it’s become impossible for me to keep track of all my recipes I’ve cooked and served in the meantime.

Many times have I opened minifeast while browsing through the supermarket shelves; many times was I thankful that they’re all online. All the minifeast goodness, all of it in one place! What a joy!

So, let’s start the new year with a soup I was asked to cook repeatedly, but of course never took a picture of the soup I’m now suggesting you cook yourself. It’s simple, yet tasty and definitely just the right thing you want to serve to your guests on a cosy night at your apartment.

Zucchini & Fennel Soup

  • 2 large fennels
  • 2 mid-large zucchinis
  • 1 onion
  • 2TS butter
  • 2 veggie bouillons
  • 1TS honey
  • 1TS curry
  • white wine vinegar
  • freshly ground black pepper & salt

Instructions

Hands on 15 minutes, Hands off 15 minutes

Wash and dice the fennel and the onion. Peel the zucchini and slice it thinly. Keep the fennel green to garnish your dish at the end. It will look much prettier. I promise.

Saute the onion in the butter, add fennel and zucchini and sear and stir for about 4 minutes.

Add a litre of hot water and the two bouillons and boil for 15 minutes.

Then puree your soup, add honey, curry, salt and pepper. If you feel like adding a bit of water would help your soup to feel more like a soup then do that too of course. Other than that your soup’s done. So don’t forget to garnish the soup with the fennel green in pretty bowls and enjoy dinner with friends and family.

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