ZUCCHINI, FENNEL, MINT & BASIL SOUP

October, 2019 // recipes

SERVES 4

This flavoursome anti-inflammatory soup is a quick and easy one-pot dish full of nourishing vegetables and broth. Fennel boasts calming and anti-spasmodic properties and is wonderful for digestive health. And the herbs aren’t just there to brighten the dish – basil contains powerful plant compounds including eugenol, citronellol and linalool that have been shown to help reduce gut inflammation...

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 1 small or medium fennel bulb, trimmed, thickly sliced, fronds reserved
  • 1 medium onion, finely sliced
  • 1 garlic clove, finely chopped
  • 450g (about 3 medium) zucchini (courgettes), thickly sliced
  • 2 handfuls basil
  • 2 handfuls mint
  • 1⁄1 litre (4 cups) homemade Vegetarian Broth or chicken Bone Broth, or store-bought stock
  • 1 1/2 tablespoons freshly squeezed lemon juice, plus zest to serve
  • sea salt & freshly ground black pepper, to taste
  • extra-virgin olive oil, to serve
  • dried chilli flakes, to serve
METHOD
  1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
  2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
  3. Add the lemon juice and season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
  4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and some chilli flakes.


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