Keto Roasted Fennel and Zucchini Soup
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the base from the fennel and slice off the stalks and discard. You may keep the fronds to garnish if desired. Slice the fennel into half inch wide strips and arrange across a shallow oven tray. Season with salt and pepper and drizzle over the olive oil. Transfer to the oven to bake for 18-20 minutes or until tender and golden.
Step 3
Whilst the fennel is cooking, roughly dice the zucchini and finely chop the onion and garlic. Melt the butter in a saucepan over a low/medium heat. Add the onion and garlic and sweat gently until tender.
Step 4
Add the diced zucchini and stir to combine. Pan fry for 2-3 minutes to brown and soften a little.
Step 5
Add the roasted fennel, lemon juice and zest to the saucepan. Stir together to combine.
Step 6
Add the stock and bring up to a gentle boil. Reduce to a simmer and cook for 4-5 minutes until the zucchini is tender.
Step 7
Carefully transfer the soup to a blender, or alternatively use a hand held stick blender and process the soup until velvety smooth. Optionally, drizzle the soup with a little extra olive oil to serve.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Fennel Bulb, Raw – 2 cup
- Unsalted Butter – 1 tablespoon
- Olive Oil – 1 tablespoon
- Zucchini – 1 cup
- Garlic – 1 clove
- Red Onion – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon Juice – 1 teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon