2 lb. zucchini (coarsely chopped)
1 leek (white part only, coarsely chopped)
1 fennel (coarsely chopped)
1/4 tsp. fennel seeds (crushed)
2 cups vegetable stock
2 tbsp. olive oil
1 tsp. black pepper
Fresh parsley (for garnish )
In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes. Reduce the heat and continue cooking for 3 minutes. Add zucchini and 2 tbsp. vegetable stock and cook for 10 minutes. Pour in vegetable stock, bring to a boil and simmer for 2 minutes. Add fennel seeds and season with salt and pepper.
Puree soup in a food processor or use a hand-held blender.
Serve it topped with a drizzle of good olive oil and a fresh parsley.
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