![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gmSSpDeEYerr1xtb-H6D_exVwG4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3884493-72fb1709fe5644fe961c8a0a6eb83746.jpg)
Ingredients
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2 tablespoons butter
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1 onion, finely chopped
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1 bulb fennel, diced, green tops reserved
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1 zucchini, peeled and thinly sliced
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2 cups chicken stock
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1 teaspoon mild curry powder
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salt and freshly ground black pepper to taste
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1 teaspoon white wine vinegar, or to taste
Directions
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Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
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Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
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Chop reserved fennel tops finely and sprinkle over soup before serving.
Cook's Note:
If soup appears too thick in step 2, thin with a little water or more stock.
Nutrition Facts (per serving)
103 | Calories |
6g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 103 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 16mg | 5% |
Sodium 459mg | 20% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 2g | 4% |
Vitamin C 16mg | 18% |
Calcium 54mg | 4% |
Iron 1mg | 4% |
Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.