Zucchini and Fennel Soup
Ingredients
- 1 tbsp Extra virgin Olive Oil
- 3 Zucchinis Peeled and chopped
- ½ Vidalia Onion Chopped
- ½ Fennel bulb Chopped
- 3 cups Chicken Stock Low Sodium
- Salt and Pepper to taste
Instructions
- Heat oil in large skillet or soup pot.
- Add Zucchini, onion and chopped fennel.
- Season with salt and pepper.
- Cook for about 10-15 minutes.
- Add stock and bring to boil.
- Simmer until vegs are soft.
- Blend.
- Serve immediatley.