Zucchini Fennel Soup – a delicious recipe with oil, onion, fennel, celery root, zucchini, jalapenos. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oil in stock pan with a lid.
2
Saute onion until slightly browned. Add fennel. Cook fennel with the onion until fennel starts to get soft.
3
Add celeriac, zucchini, jalapenos and garlic and salt. Continue to saute the veggies with the lid on, stirring frequently for 5-10, to soften the celeriac. Add chicken stock, bring to a boil, then simmer for 30 minutes until all the veggies are soft.
4
Mix with the immersion blender.
5
Serve hot or cold.
6
* If you can't find celeriac, use 3 stocks of celery. You can chop it up and make it part of the soup, or keep it whole and remove. I like to use the leafy part and remove it (because it can make the soup stringy).
883
kcal
Calories
27
g
Fat
5
g
Carbs
150
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons oil, 1 onion (sliced), 1-2 fennel bulb (sliced), 1 Celeriac (celery root) (diced)*, and more.
Yes, Zucchini Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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