Zucchini & Fennel Soup

Ingredients:

• 2 TBSP - Olive Oil

• 1 Each - Fennel Bulb

• 4 Each - Zucchini

• 1 Each - Onion

• 3 Cups - Chicken Stock

• Salt & Pepper, to taste

Preparation:

1. Chop veggies into chunks and sauté in a large saucepan over medium heat in olive oil until fragrant (about 5-7 minutes).

2. Add broth, bring to a boil, then reduce heat back to medium for about 10-15 minutes until veggies are tender.

3. Using a standard blender or immersion blender, puree soup to desired texture.

4. Season with salt and pepper to taste.

5. Serve and enjoy!

Tips:

• The veggies used in this recipe are on the smaller side. If you have larger vegetables, adjust accordingly by reduce the amounts used.

• Get creative! Add a dollop of greek yogurt to the top and garnish with leftover fennel fronds.