INGREDIENTS:
1 Tbsp. extra virgin olive oil
3 zucchini, chopped and peeled
1/2 onion, chopped
½ fennel bulb, chopped
750ml chicken stock (low-sodium)
Salt and pepper, to taste
Method
Heat olive oil in a large pan or soup pot with courgette, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 min. Add stock, bring to a boil and then simmer until soft. Put everything in a blender and blend. Serve immediately and enjoy!