Feb 26

Courgette and fennel soup

This is another recipe which has evolved from leftovers in our veg box delivery. I was a bit concerned the fennel would be too overpowering but the flavours work really well together. The courgettes give the soup a lovely creamy consistency when blended.

This is a follow-on from yesterday’s recipe for Portabello mushroom and mozzarella puffs. Forget about bread; these cheese-tastic pastry bites are just begging to be dipped.

Courgette and fennel soup recipe

These quantities make enough for 2 – 3 people.

  • 2 courgettes, diced
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 700ml vegetable stock
  • 1tsp lemon juice
  • butter

Heat the butter in a pan and saute the onion and fennel for a few minutes, stirring occasionally.

When the onions are beginning to look transparent add the courgette and continue to cook for another couple of minutes.

Pour in the vegetable stock and bring to the boil then reduce the heat, pop a lid on and simmer for about 15 minutes.

Blend the mixture until smooth and creamy then add a little freshly squeezed lemon juice and stir before serving.

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