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. Add fennel seeds and season with salt and pepper.
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.
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|Serving Size: 1 Serving (685g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 2014.7mg||69 %|
|Potassium 587.5mg||15 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 12.9g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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