Fennel and Zucchini Soup with Warm Tomato Relish |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil, divided |
2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved |
1 cup trimmed diced zucchini |
1 cup chopped onion |
1/4 teaspoon fennel seeds |
2 cups low-salt chicken broth |
3/4 cup grape tomatoes, quartered |
Directions:
1. Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
2. Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
3. Per serving: 118 calories, 8 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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