zucchini-fennel-soup

Creamy Zucchini and Fennel Soup

Creamy Zucchini and Fennel Soup
 
Author:
Recipe type: Mains
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 3 large zucchini, chopped
  • 1 fennel bulb, trimmed & chopped
  • 1 large potato, peeled & chopped
  • 1 litre of Massell, faux chicken stock
  • 1 cup of water + an extra ½ cup
  • 3 tablespoons soy powdered milk
  • Salt & cracked pepper to season
Instructions
  1. Heat oil over a high to medium heat in a large soup pot. Add onion, garlic, zucchini, fennel & potato. Cook for 5 minutes until the vegetables start to brown
  2. Add 1 litre of stock plus 1 cup of water, season with salt & pepper. Bring to boil, reduce heat & simmer for 20 minutes or until potatoes are tender. Remove from heat & allow to cool for 5 minutes
  3. Blend with a hand held-blender until smooth. Add powered soy milk to ½ cup of water & stir until creamy. Return pot to hotplate, add cream & heat through
  4. Serve with fresh bread for dunking

 

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