About
This low carb soup is packed with flavor from sweet roasted fennel, tender zucchini, aromatic garlic, onion and a hint of zesty lemon.
The fennel is oven baked until golden and caramelized, then blended with the remaining vegetables until velvety smooth.
This makes a warming lunch or dinner option, perfect with toasted keto bread for dipping.
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 2 cup fennel bulb, raw
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup zucchini
- 1 clove garlic
- 1 tablespoon red onion
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon lemon juice
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- Add the diced zucchini and stir to combine. Pan fry for 2-3 minutes to brown and soften a little.
- Add the roasted fennel, lemon juice and zest to the saucepan. Stir together to combine.
- 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.
- 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.
Nutrition Facts
- Servings: 4
- Calories: 89.6kcal/374.8kJ (per serving)
- Fat: 6.7g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 1.7g (per serving)
