The velvety fennel and zucchini soup is a vegan recipe but also, and above all, a cleansing dish. A different way to consume fennel, which is usually eaten raw in salads or baked au gratin.
Very easy to make, with potatoes that make it creamy, the velvety fennel and zucchini soup is very tasty and can be garnished with bread croutons, nuts, or as I did, with crispy peppers.
Perfect for both lunch and dinner.
I use my trusty pressure cooker so more time is spent cleaning and preparing the vegetables than cooking everything.
And the other velvety soups? Check out other interesting recipes.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Pressure cooker
- Cuisine: Vegan
- Seasonality: Autumn, Winter, and Spring
Ingredients
Velvety fennel and zucchini soup; vegan and cleansing
- 30 oz fennel
- 7 oz zucchini
- 6 oz potatoes
- 7 oz vegetable broth (or water)
- celery (one stalk)
- carrot
- onion
- extra virgin olive oil
- salt
- pepper
- crispy pepper
Tools
- Pressure cooker
Steps
– Wash and clean all the vegetables.
– Pour the oil at the bottom of the pot and sauté celery, carrot, and onion; add the fennel with zucchini and potatoes, all cut into pieces, and moisten with vegetable broth.
– Cook for 8 minutes from the start of the whistle.
– Decompress, adjust salt, and blend.– Serve the velvety fennel and zucchini soup with bread croutons and crispy pepper crumbs; a drizzle of oil and a sprinkle of pepper.
