Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
Roasting concentrates the flavour of the zucchini, fennel, onion, and garlic before they are turned into a hot soup. The fennel contributes a distinct aniseed note without overpowering the zucchini’s mild character.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Preheat the oven to 180 °C. Wash the zucchini and fennel; cut the zucchini and fennel into large pieces, slice the onion, and peel the garlic.
Temperature: 180 °C / 356 °FReady to continue when: The vegetables are clean, cut, and ready to be spread on the tray.
10 min - 02
Roast
Spread the zucchini, fennel, onion, and garlic on an oven tray. Roast for about 30 minutes, stirring the vegetables from time to time.
Temperature: 180 °C / 356 °FReady to continue when: The vegetables are tender when pierced and have browned areas.
30 min - 03
Simmer with the stock
Transfer the roasted vegetables to a pot, add the vegetable stock, and simmer over medium heat for 10 minutes.
Ready to continue when: The stock is hot and the vegetables break down easily when pressed with a fork.
10 min - 04
Blend and serve
Blend the mixture until smooth and serve hot.
Ready to continue when: The soup has no visible pieces and has an even texture.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.