Appetizers / Soups / Salads

Fennel and Zucchini Soup with Warm Tomato Relish is for Soup.

Fennel and Zucchini Soup with Warm Tomato Relish takes 20 minutes to prepare.

Fennel and Zucchini Soup with Warm Tomato Relish takes 20 minutes to cook.

Fennel and Zucchini Soup with Warm Tomato Relish makes 4 servings.

The ingredients for Fennel and Zucchini Soup with Warm Tomato Relish are:

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

Here is how you make Fennel and Zucchini Soup with Warm Tomato Relish:

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Saut? 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.Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and saut? 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.Serving Size:?4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JDEVASHER.

The nutritional information for Fennel and Zucchini Soup with Warm Tomato Relish is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 77.0

• Total Fat: 3.9 g
• Cholesterol: 2.5 mg
• Sodium: 507.8 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 3.1 g
• Protein: 2.0 g

The dietary needs meet for Fennel and Zucchini Soup with Warm Tomato Relish is Vegan