2 lb. zucchini coarsely; chopped
1 leek, white part only; coarsely, chopped
1 fennel,; coarsely chopped
1/4 tsp. fennel seeds; crashed
2 cups vegetable stock
2 tbsp. olive oil
1 tsp. black pepper
Sea salt
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.
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.
recipe makes 6 Servings