fennel-recipe-soup

After my first experience with fennel a couple years ago, I’ve become a bit obsessed.  Fennel is in season year round (check out what food is in season when!) but I seem to always use it as a transition vegetable.  I love to work it into recipes when the season is changing.  For this one, I use some of summer’s zucchini roasted with fresh picked fennel, onion and garlic.

The farmer for our CSA grew fennel on request, and only two of us wanted it so I got several!  The first week we got some was rainy and dreary, definitely calling for soup.  Since I had some HUGE zucchini I decided to pair them with the fennel.  The recipe calls for 2-3 medium to large zucchini, but I used one large zucchini the size of a cat!

roasted-zucchini-fennel

The reason for roasting the vegetables is that wonderful thing I’m always talking about, caramelization.  That’s the natural sugars in the food getting toasted which adds a wonderful flavor you can’t get from simply boiling them.

If you don’t have an immersion blender, don’t blend the hot soup in a standing blender.  You’d need to let it cool first so you don’t have scalding soup explode all over you.  I highly recommend an immersion blender as a kitchen necessity.  I use it for soups, jam, apple butter, and more!

This is my first soup of the season, but I’m always looking for new soups to try.  What’s your favorite?

zucchini-fennel-soup

Zucchini Fennel Soup Recipe

Prep time: 10 minutes
Cook time: 35-50 minutes
Total time: 45-60 minutes
Yield: 4-6 servings

Ingredients

  • 2-3
    medium to large zucchini
  • 1
    fennel bulb
  • 1
    yellow onion
  • 6 cloves
    garlic, peeled
  • 3 TBS
    coconut oil or olive oil
  • 4 cups
    stock (I used goose, chicken, turkey or vegetable is fine)
  • 1/4 cup
    orange juice
  • to taste
    salt and pepper
  • 1/4 cup
    chopped fennel fronds

Cooking Directions

  1. Preheat the oven to 350 degrees. Trim zucchini ends and cut them into large chunks. Slice the fennel bulb into four chunks and slice the onion into rings.
  2. Toss the zucchini, fennel, onion and garlic with the oil and spread into a rimmed baking sheet. Roast for 30-45 minutes until everything is very tender and golden brown.
  3. Place the roasted vegetables into a large pot and add the stock and orange juice. Simmer for 5 minutes and blend with an immersion blender.
  4. When the vegetables are well blender you can strain it if your fennel is very stringy.
  5. Add salt and pepper to taste. Spoon into bowls and garnish with chopped fennel fronds.

Approximate cost/serving:  This cost me almost nothing because I grew all the vegetables or got them in my CSA.  I used homemade stock which also saved me some money.  In total this only cost me about $1.30 so just 22 cents a serving.  If you buy the fennel and zucchini it will of course cost more but should still be under $1 a serving.

Vegetarian/Gluten Free:  This is naturally vegetarian, gluten free and vegan too.


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